Delicious! The teen particularly loved it – I think because it was so saucy. He said for me to add more chilli next time! (This was probably because instead of four small chillies I had one larger red chilli.) I did also add bok choy, and shallots (or spring onions), too. We served Stir-Fried Chicken with Chillies and Peanuts with brown rice, for added fibre and lower GI. It was all part of COVID cooking – whipping up recipes from the Camps Australia Wide Community Cookbook during lockdown.
Highly recommend – thanks to Doug Minnnis who contributed this recipe to the new book.
Doug says it is a great simple and tasty recipe that he picked up – “Maybe stole – from some long forgotten source and comes out whenever I have fresh snow peas on offer. It is really easy with minimal preparation. Only the snow peas needing to be fresh, basic ingredients and very little washing up.”
Ingredients:
● 100 g snow peas, washed and trimmed
● 1 tablespoon vegetable oil
● 2 cloves garlic, chopped (or minced from the jar)
● 4 small red chillies, chopped (or minced from the jar)
● 500 g chicken, sliced thinly
● 1/3 cup / 60 g roasted unsalted peanuts
● ¼ cup chicken stock
● 2 tablespoons soy sauce
● 1 tablespoon fish sauce
● ¼ teaspoon sugar
Method:
1. Prepare ingredients and get rice on the boil, or ready to microwave.
2. Heat oil in the wok (or frypan) over medium high heat. Add garlic and stir-fry until golden, about 1 minute.
3. Add chilli and stir-fry for 30 seconds. Remove and set aside.
4. Add chicken in batches and cook until golden and tender, about 3 minutes per batch.
5. Return chicken, garlic and chillies to wok and stir in the remaining ingredients. Cook for 2 minutes.
6. Serve with rice.
