|500 g||chicken breast|
|150 ml||chicken stock|
|30 ml||soy sauce|
|30 ml||rice wine|
|peanut oil for frying|
Look for an unoaked Chardonnay from the sunny coast of Califonia. A medium-light body with fresh, fruity notes of green apple and citrusy aromas will complement the umami and nutty flavors and balance the slight gingery kick in this dish.
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!