Summary

Ingredients

• 500 g chicken breast
• 1 teaspoon, heaped black peppercorns
• 2 chilli pepper (s), dried, red
• 1 tablespoon sesame oil
• 2 tablespoon sunflower oil

For the vegetables:

• 700 g beans, reen, frozen
• 2 tablespoon peanuts, roasted

For the sauce:

• 2 teaspoons, heaped cornstarch
• 100 ml water
• 3 tablespoon sherry
• 3 tablespoon soy sauce, light
• 1 tablespoon soy sauce, dark
• 2 tablespoon oyster sauce
• 1 tablespoon hoisin sauce
• 20 g iner
• 3 cloves garlic

To serve:

• 4 port. Jasmine rice

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Instructions

1. Cook the defrosted green beans in salted water for about 10 minutes, drain on a sieve and rinse with cold water.
2. Finely grind the pepper and chilli pods in a mortar and place in a bowl with the sesame oil and sunflower oil.
3. Cut the chicken breast into slices about 1/2 cm wide, place in the bowl with the seasoned oil and marinate for at least half an hour.
4. Mix the cornstarch with water, dry sherry, light and dark soy sauce, oyster sauce and hoisin sauce in a beaker. Finely chop the ginger and garlic and add to the sauce.
5. Roughly crush the peanuts in a mortar or chop them into large pieces with a knife.
6. In a wok or high pan, sauté the marinated chicken along with the peanuts for about five minutes over medium-high heat, stirring constantly.
7. Add the green beans and the sauce. Bring the sauce to the boil and cook everything with the lid closed for another 10 minutes.
8. Serve the finished chicken breast with peanuts, beans and the jasmine rice that has been cooked in the meantime.