- Chicken thighs (fillets) - 340 Grams
- Peanuts - 3 Art. spoons
- Dried chili pepper - 8 pieces
- Garlic - 2 Teeth
- Green onions - 1 Piece
- Squash - 1/4 Pieces
- Ground pepper - - To taste
- Oil - 1 st. a spoon
- Oyster Sauce - 1 Art. a spoon
- Soy sauce - 1 st. a spoon
- Mirin - 1 st. a spoon
- Sugar - 1/2 Teaspoon
- Sesame oil - 1/2 teaspoons
- Chicken broth - 1/3 Cups
- Potato starch - 1 teaspoon
- Water - 1 teaspoon
- Red pepper Bulgarian - 1/3 Pieces
Prepare all the ingredients. Slicing vegetables - at your discretion, however I suggest cutting the zucchini and pepper coarsely, everything else is small enough. Chicken cut into small portions. Immediately prepare the sauce: mix oyster sauce, soy sauce, mirin, sesame oil, sugar and chicken broth. On a quick fire, warm up the wok, in it - a little bit of butter. In a hot wok lay out peanuts, vegetables and dried chili peppers. Fry, stirring quickly, 30 minutes. Add the chicken and ground pepper. Stirring, fry another 2 minutes on a rapid fire. Fry almost to the full availability of chicken. Fill sauce and bring to a boil. When the sauce boils, add a teaspoon of starch and water to the wok. Stir well, fry another 30-60 seconds, then remove it from the fire. We serve immediately. Bon Appetit!
Servings: 3-4