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Serves - 2 to 3 as starter or snack
1 large chicken breast (skinless)
1 handful spring onions, chopped
2 tbsp groundnut oil
2 chillies, de-seeded and chopped
1 tsp ginger, grated
1 tsp seasme seeds, toasted
1 tbsp smooth peanut butter
1 tbsp sesame oil
1 tsp brown sugar
dash of rice wine
50g bean sprouts
3 spring onions, shredded
50g carrots, grated
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Place the chicken in a small pan, pour over enough water to cover and add the handful of spring onion and a little salt. Cover and poach gently for about 6 minutes or until cooked through. Remove the chicken from the pan and when cool, finely shred.
Heat the groundnut oil in a wok over a high heat and add the chillies, ginger, sesame seeds, peanut butter, sesame oil, sugar and rice wine. Turn down the heat and bring the sauce to a simmer. Cook for a couple of minutes before turning out the heat and allow the sauce to cool.
In a large pan of boiling water, blanch the beansprouts for a few seconds, drain and pat dry with a cloth. Mix the beansprouts with the shredded spring onions and carrots and arrange on a plate. Top with the shredded chicken and drizzle over the peanut sauce before serving at room temperature. |
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