Glazed chicken in hoisin sauce from the wok

Name: Glazed chicken in hoisin sauce from the wok
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 650 g Chicken breast fillet; 1 Protein (size M); 1 TABLESPOON + 50 ml rice wine; 2 TABLESPOONS Cornstarch; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 25 g Peanut kernels; 1 collar Spring onions; 2 Garlic cloves; 2 TABLESPOONS Peanut oil; 2 TABLESPOONS Rice vinegar; 50 ml Chicken broth; 7-10 Tbsp Sugar; 7-10 Tbsp Daikon cress

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

650 g Chicken breast fillet
1 Protein (size M)
1 TABLESPOON + 50 ml rice wine
2 TABLESPOONS Cornstarch
7-10 Tbsp Salt
7-10 Tbsp Pepper
25 g Peanut kernels
1 collar Spring onions
2 Garlic cloves
2 TABLESPOONS Peanut oil
2 TABLESPOONS Rice vinegar
50 ml Chicken broth
7-10 Tbsp Sugar
7-10 Tbsp Daikon cress

Directions

1
Wash the meat, dab dry and cut into large pieces. Whisk the egg whites in a bowl. Mix in 1 tablespoon of rice wine and starch, season with salt and pepper. Marinate chicken pieces in the mixture for 15-20 minutes.
2
Meanwhile roast the peanuts in a pan without fat for 2-3 minutes, remove and let them cool down. Clean and wash spring onions and cut into diagonal strips. Peel garlic and cut into slices.
3
Heat the oil in a wok or frying pan with a high rim. Fry the meat for approx. 5 minutes, turning it over. Add the garlic and the white of the spring onions and continue frying for 2-3 minutes. Deglaze with 50 ml rice wine, vinegar and stock, bring to the boil and simmer for about 2 minutes
4
Finally mix in the remaining spring onions and peanuts. Season with salt, sugar and pepper. Garnish with Daikon cress if desired.