Chilli chicken with peanuts and vermicelli

Ingredients (serves 4)
* 600g chicken breast fillets, trimmed
* 200g rice vermicelli noodles
* 2 tablespoons chilli bean sauce (see notes)
* 2 tablespoons oyster sauce
* 2 tablespoons shao hsing Chinese
* cooking wine (see notes)
* 1 1/2 tablespoons light soy sauce (see notes)
* 1 tablespoon peanut oil
* 2cm piece ginger, peeled, grated
* 1 cup chicken stock
* 1/3 cup unsalted peanuts, roughly chopped sliced green onions, to serve


Method
1. Place chicken in a large saucepan. Cover with cold water. Bring to a simmer over medium heat. Simmer, uncovered, for 10 minutes or until cooked through. Remove pan from heat. Stand for 5 minutes. Remove chicken to a chopping board and shred.
2. Meanwhile, place noodles in a heatproof bowl. Cover with boiling water and stand for 15 minutes or until tender. Drain.
3. Combine chilli bean sauce, oyster sauce, cooking wine and soy sauce in a jug.
4. Heat a wok over high heat until hot. Add oil and ginger. Stir-fry for 1 minute. Add chicken and sauce mixture. Toss to coat. Add stock and cook for 2 minutes. Add noodles and 1/4 cup peanuts. Stir-fry for 1 minute or until heated through. Spoon into bowls. Sprinkle with green onions and remaining peanuts. Serve.

Notes & tips
* Chilli bean sauce: Made from fermented soy beans, chilli bean sauce adds depth and flavour to stir-fries, curries and noodle dishes when used in moderation. It's available from the Asian section of the supermarket.
* Shao hsing Chinese cooking wine is made from fermented glutinous rice, millet, yeast and water. You could use dry sherry instead.
* Light soy is lighter in colour than regular soy sauce and has a more delicate flavour, but is saltier. It is often used in recipes when you don't want regular soy to darken the food's colour.

Source
Super Food Ideas - Page 70
Recipe by Alison Adams