Ingredients

The chicken

• 28 ounces (800g) chicken breast cut into small cubes
• 2 tablespoon white wine
• 1 tablespoon light soy sauce
• 2 teaspoon Windmill Potato Starch

The sauce

• 200 ml chicken stock
• 5 tablespoons light soy sauce
• 3 teaspoon sweet soy sauce
• 1 red pepper
• 4 tablespoon Chinese Shaoxing wine (or dry sherry)
• 2 teaspoons hoisin sauce
• 2 tablespoons brown sugar
• 1 teaspoon of sesame oil
• 1 teaspoon Windmill Potato Starch

The stir fry

• 4 tablespoons of cooking oil
• 4 cloves of minced garlic
• 1 tablespoon minced ginger
• 1 carrot cut into small cubes
• 1 red bell pepper seeded and diced
• 2 tablespoons of chilli flakes
• 1 tablespoon ground Sichuan peppercorns
• 5 green onions cut into 1-inch pieces
• 1/2 cup roasted/unsalted peanuts
• 1 teaspoon sesame oil to flavour at the end before serving
• 1 teaspoon of sesame oil
• 1 teaspoon Windmill Potato Starch

Preparation

Step 1: Marinate the chicken
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Step 2: Prepare the sauce
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Step 3: Stir frty
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