|500 g||chicken breast|
|150 ml||chicken stock|
|30 ml||soy sauce|
|30 ml||rice wine|
|peanut oil for frying|
Remove florets from broccoli. Peel and slice red onion and garlic. Peel and chop ginger. Cut green onions into fine rings, chop cilantro, and cut chicken breasts into strips. In a measuring cup, mix chicken stock, soy sauce, and rice wine and stir to combine.
Toast peanuts in a wok set over medium-high heat for approx. 2 – 3 min., or until golden brown and fragrant. Remove from pan and set aside.
Heat peanut oil in wok and sauté garlic and ginger for approx. 2 min. Add chicken breast, onion, and broccoli and fry for approx. 3 – 5 min. Add chicken stock mixture and let simmer for approx. 3 – 5 min. Season with pepper. Add toasted peanuts, green onion, and cilantro to wok, then remove from heat and stir to combine. Enjoy!