Ingredients

• 450g/1lb boneless
• skinless chicken breasts
• cut into 2.5cm/1in cubes
• 1½ tbsp groundnut (peanut) oil
• 3 tbsp light soy sauce
• 1 tbsp Shaoxing rice wine or dry sherry
• salt
• freshly ground black pepper
• 2 tsp cornflour
• 3 tbsp sesame paste or smooth peanut butter
• 1 tbsp chilli bean sauce (available from Asian grocers)
• 1 tbsp coarsely chopped garlic
• 2 tsp chilli oil
• 2 tbsp Chinese white rice vinegar or cider vinegar
• 2 tbsp light soy sauce
• salt
• freshly ground pepper
• 2 tsp sugar
• 2 tbsp hot water
• 50g/2oz thinly sliced onions
• 100g/4oz thinly sliced cucumbers

Directions

• In a medium-sized bowl
• combine the marinade ingredients
• stirring to combine. Add the chicken
• mix well and leave to marinate
• covered
• for at least 20 minutes at room temperature. Drain
• discarding the marinade.
• For the sauce
• put all the sauce ingredients in a blender or food processor and process until smooth.
• Heat a wok over high heat until it is very hot
• then add the groundnut oil. When the oil is very hot and slightly smoking
• add the chicken pieces and stir-fry for another five minutes until the chicken is browned.
• Turn the heat down to low
• add the sauce and continue to stir-fry for another five minutes.
• Turn onto a warm platter
• garnish with the onion and cucumber and serve at once.