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Chicken xadrez with peanuts
Chapter VII ·
Poultry · Nº 248
Chicken xadrez with peanuts
16 ingredients
11 steps
Ingredients
Method
Ingredients
For
300 g
chicken
, boneless
1
bell pepper
, green
1
bell pepper
, red
1
onion
, large
1
celery
salt
½
egg
1 tablespoon
cornstarch
, dessert spoon
vegetable oil
peanut
, roasted
Seasoning
2 tablespoons
soy sauce
water
1 tablespoon
cornstarch
½ coffee spoon
sugar
½ bar
beef broth
brandy
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Method
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1
Cut the chicken into small cubes.
2
Cut the other ingredients the same way.
3
Season the chicken with salt, add half an egg and 1 dessert spoon cornstarch. Mix well and set aside.
4
In a bowl, separately, prepare the seasoning.
5
2 tablespoons soy sauce, half a glass of water, 1 tablespoon cornstarch, 1/2 coffee spoon (about 1/4 teaspoon) sugar, half of 1 beef bouillon cube, and a splash of brandy. Set aside.
6
Fill a deep skillet halfway with soybean oil.
7
Let it heat up and fry the chicken pieces for 1 minute. Drain.
8
In the same skillet and oil, fry the vegetables.
9
Add the chicken back and mix well for 2 minutes.
10
Then add the seasoning, mixing for 2 more minutes.
11
Arrange on a plate and sprinkle roasted peanuts on top.
From the same chapter
Poultry · Nº 199
Light chester
Poultry · Nº 200
Chicken francese
Poultry · Nº 201
Cordon bleu
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