Ingredients

• 10 1/2 ounces skinless, boneless chicken breast.
• 2 tablespoons peanut oil
• 1 cup shelled peanuts
• 1 fresh red chilli, sliced
• 1 green bell pepper, seeded and cut into strips
• fried rice, to serve

Sauce

• 1/2 cup chicken stock
• 1 tablespoon Chinese rice wine or dry sherry
• 1 tablespoon light soy sauce
• 1 1/2 teaspoons light brown sugar
• 2 garlic cloves, crushed
• 1 teaspoon grated fresh ginger
• 1 teaspoon rice wine vinegar
• 1 teaspoon sesame oil

Directions

1. Trim any fat from the chicken and cut the meat into 1 inch cubes.  Set aside until required.
2. Heat the peanut oil in a preheated wok or skillet.
3. Add the peanuts to the wok and stir-fry for 1 minute.  removed the peanuts with a slotted spoon and set aside.
4. Add the chicken to the wok and cook for 1-2 minutes.
5. Stir in the chilli and green bell pepper and cook for 1 minute.  Remove from the wok with a slotted spoon and set aside.
6. Pull half of the peanuts in a food processor and process until almost smooth.  if necessary, add a little stock to form a softer paste.  Alternatively, place them in a plastic bag and crush them with a rolling pin.
7. To make the sauce, add the chicken stock, Chinese rice wine or dry sherry, light soy sauce, light brown sugar, crushed garlic cloves, grated fresh ginger, and rick wine vinegar to the wok.
8. Heat the sauce without boiling and stir in the peanut puree, remaining peanuts, chicken, sliced red chilli, and green bell pepper strips.  Mix well until all ingredients are thoroughly combined.
9. Sprinkle the sesame oil into the wok, stir ad cook 1 minute.  Transfer the spicy peanut chicken to a warm serving dish and serve hot with fried rice.

Source: 1000 Classic Recipes for Every Cook