Ingredients

Marinade

• 1 tbsp. sesame oil
• 1 tbsp. soya oil
• 1 tbsp. sherry
• 1 stalk of lemongrass (finely chopped)
• Salt and pepper
• 1 tsp. cornflour (sprinkled on meat)

Ingredients

• 2x chicken breasts
• 2 tbsp. sesame oil
• 2 cloves of garlic
• 100g sugar snap peas
• 1 red pepper
• 1 cup of unsalted peanuts
• 2 tbsp. ginger (finely chopped)
• 4 tbsp. ginger (thin strips)
• 4 tbsp. soya sauce
• Salt and pepper
• 1-2 tbsp. chicken stock

Garnish

• Fresh coriander
• Fresh spring onions

Serve With

• Rice or noodles

Instructions

THE MARINADE
Sesame oil, soya oil, sherry, finely chopped lemon grass and cornflour mixed together. Dice the chicken and mix in the marinade. Leave for approximately 15 minutes.

THE WOK DISH
Heat the wok to a medium heat while preparing the vegetables.

Diagonally cut the sugar snap peas into 2cm pieces. Finely peel and chop the garlic and 2 tablespoons of ginger - cut 4 tablespoons of ginger into thin strips. Wash the pepper and cut into thin strips. Fry the peanuts in rapeseed oil in a dry pan and set aside.

Pour 2 tablespoons of sesame oil into the wok and add the garlic - don't let it brown. Sauté briefly and add the chicken meat. Cook until browned. Then add the pepper, ginger and sugar snap peas. Fry further for a couple of minutes and add the soya sauce and chicken stock.

Season and serve with rice or noodles and garnish with fresh coriander leaves and finely chopped spring onions.

TIP
Peanuts are extremely healthy as they contain the strong antioxidant resveratrol, vitamin E, potassium and magnesium.