500 g of boneless and skinless chicken breast cut into cubes
Maida
Oil for frying
1/2 cup of peanut without shell, chopped
1 tablespoon of oil
1 green bell pepper, diced
1 red bell pepper, diced
2 stalks of celery, diced
1 medium onion, diced
Fresh cilantro, chopped.
Sauce:
1 tablespoon of maida
1/2 cup of water
1/2 teaspoon of sesame oil (optional )
3 tablespoons of soy sauce
A pinch of nutmeg
500 g of boneless and skinless chicken breast cut into cubes
Maida
Oil for frying
1/2 cup of peanut without shell, chopped
1 tablespoon of oil
1 green bell pepper, diced
1 red bell pepper, diced
2 stalks of celery, diced
1 medium onion, diced
Fresh cilantro, chopped.
Sauce:
1 tablespoon of maida
1/2 cup of water
1/2 teaspoon of sesame oil (optional )
3 tablespoons of soy sauce
A pinch of nutmeg
Coat the chicken in maida
Heat the oil in a pan and fry the peanuts until golden brown
Drain and reserve
Fry the chicken cubes in the same oil until golden brown, then drain on paper towels and reserve
In a wok or large skillet, heat 1 tablespoon of oil over high heat
Add the vegetables and stir-fry quickly to crisp them up. Reserve
Sauce:
Dissolve the maida in water
Mix with the remaining ingredients and bring to a boil
Reduce heat and let thicken, stirring constantly
Add the chicken, vegetables, and peanuts
Simmer and serve immediately with white rice
