- 350 g of chicken, cut into small bite-sized pieces (white, dark, choice is yours)
- 2-3 garlic cloves, minced
- 1 small carrot, cut into small cube-like pieces
- 1 green pepper, cut into small cube-like pieces
- 1 small onion, cut into small pieces
- 1/2 cup of chicken broth (or water)
- 2 teaspoons of chicken broth powder
- 1-2 teaspoons of sesame oil
- 3 teaspoons of cooking (rice) wine
- 1 teaspoon of corn starch
- 4 teaspoons of vinegar
- 3 tablespoons of peanut butter
- 1 teaspoon of hoisin sauce (optional)
- chili sauce to taste
- 3-4 teaspoons of sugar (or to taste)
- pinch of salt to taste
- 1-2 tablespoons of cooking oil
- cashews or peanuts for garnish
- Marinade the chicken with a pinch of salt, 1 teaspoon of chicken broth powder, 1 tablespoon of the cooking (rice) wine, and the corn starch.
- In a preheated wok (or pan), heat the cooking oil, then add the garlic. Once the garlic starts to turn a little brown, add the chicken and saute.
- When the chicken is cooked, add the carrots, and saute for a minute.
- Add the rest of the cooking (rice) wine (2 teaspoons), add the onions, and then stir-fry for another couple of minutes. Then add the green peppers and chicken broth (or water).
- Add in the following: hoisin sauce (optional), pinch of salt, 1 teaspoon of chicken broth powder, chili sauce, and sugar. Stir-fry for a few seconds, and then add the vinegar and the peanut butter. Stir-fry. Perform a taste-test (You should definitely be able to taste the peanut butter!).
- Finish off by adding the sesame oil. Garnish with cashews or peanuts.