Preparation Time
![Preparation Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico1.png)
15 minutes
Cooking Time
![Cooking Time](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico2.png)
15 minutes
Serving Size
![Serving Size](https://kimball.com.my/wp-content/themes/kimball/img/recipe/ico3.png)
5 persons
![Product Image](https://kimball.com.my/wp-content/uploads/2021/11/recipe-standard-size-8.jpg)
Ingredients
- 400g Deboned chicken, cut into 2cm cubes
- 3 tbsp Oil
- 10 Dried chillies, cut into 3cm lengths
- 3 cloves Garlic, bruised
- 2cm Ginger, thinly sliced
- 1 Medium onion, cut into 2cm cubes
- 100g Roasted peanuts
- 2 stalks Spring onion, cut into 4cm lengths
- For marination:
- 1 tbsp Kimball Oyster Flavored Sauce
- 2 tsp Sugar
- ½ tsp Ground white pepper
- 2 tsp Cheong Chan caramel sauce
- 1 tbsp Cornflour
Method
- Combine chicken pieces with marinade ingredients, mix well and set aside 10 minutes.
- Heat oil in a wok over medium heat and fry chilli for 2 minutes. Remove and set aside. Fry garlic and ginger in the remaining oil until golden brown. Add onion, fry 2 minutes and stir in marinated chicken.
- Stir-fry over high heat for 8-10 minutes. Add peanuts, dried chilli and spring onion. Stir-fry another minute. Serve dish hot with rice.