Ingredients:
- 1 large chicken breast (skinless),
- 1 handful spring onions, chopped,
- 2 tbsp groundnut oil,
- 2 chillies, de-seeded and chopped,
- 1 tsp ginger, grated,
- 1 tsp seasme seeds, toasted,
- 1 tbsp smooth peanut butter,
- 1 tbsp sesame oil,
- 1 tsp brown sugar,
- dash of rice wine,
- 50g bean sprouts,
- 3 spring onions shredded,
- 50g carrots grated,
Method:
Place the chicken in a small pan, pour over enough water to cover and add the handful of spring onion and a little salt. Cover and poach gently for about 6 minutes or until cooked through. Remove the chicken from the pan and when cool, finely shred.
Heat the groundnut oil in a wok over a high heat and add the chillies, ginger, sesame seeds, peanut butter, sesame oil, sugar and rice wine. Turn down the heat and bring the sauce to a simmer. Cook for a couple of minutes before turning out the heat and allow the sauce to cool.
In a large pan of boiling water, blanch the beansprouts for a few seconds, drain and pat dry with a cloth. Mix the beansprouts with the shredded spring onions and carrots and arrange on a plate. Top with the shredded chicken and drizzle over the peanut sauce before serving at room temperature.