Summary

Ingredients

• 420 g rice (lon rain rice)
• 60 ml oil (peanut oil)
• 50 g peanuts, roasted, unsalted
• 600 g chicken fillet (s), halved lenthways
• 2 spring onion (s)
• 2 cloves garlic
• 1 bunch vegetables (baby pak choi)
• 80 ml water
• 60 ml sauce (hoisin sauce)

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Instructions

1. Cook rice according to the instructions on the packet.
2. Clean the pak choi, remove the roots and leaf stalks. Cut the spring onion diagonally into rings and the garlic into fine slices. Fry the peanuts in a wok or pan in 1 tablespoon until golden, drain on paper towels.
3. Sear the chicken fillets in the remaining peanut oil in portions and remove them. Fry the spring onion and garlic over a high heat for 30 seconds. Add the chicken fillets, pak choi, water and hoisin sauce and cook for 2 to 3 minutes over high heat while stirring until the pak choi is dark green and the meat is just cooked.
4. Fold in peanuts and serve with rice.