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.”
● 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
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.