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1
Preparation: Chop/grind half the peanuts in a blender to a powder.
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2
Roughly chop or crush the rest.
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3
Roughly chop the green pepper and finely chop the onion.
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4
Put the chicken into a bowl, pour over 1 tbs of sesame oil and stir.
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5
Add 1 tsp salt, peanuts, crushed chilli and black pepper and mix with 2 tbs of mushroom soy sauce, and 1 tbs of groundnut oil.
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6
Put aside to marinate for at least 15 minutes.
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7
Put the cider vinegar, 2 tbs mushroom soy, tomato puree, brown pepper, 1/2 tsp salt into a mixing jug.
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8
Mix the cornflour with a little cold water and add half of this to the sauce.
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9
Cooking: Heat some groundnut oil in a wok to a fairly high heat (not quite smoking).
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10
Add the chilli powder and very quickly the finely chopped onion.
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11
(If you don't add the onion quickly enough the chilli powder will burn and spoil the recipe!) Fry until the onion is very soft and almost starting to caramelize.
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12
Add some more groundnut oil to the wok and allow to heat.
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13
Add the green pepper, increase the heat and stirfry for 1 minute.
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14
Add a little more oil and then add the chicken mixture.
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15
Stirfry for two minutes or until the chicken is well sealed.
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16
Add the hot water to the sauce in the mixing jug and pour into the wok.
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17
Cook for a further 2 minutes or until the chicken is firm.
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18
Adjust the thickness of the sauce to taste with more cornflour or hot water and turn out into a warmed serving bowl.
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19
Finally, drizzle a little more sesame oil over and fold in.
