Chess chicken

Preparation Method

For the chicken

Cut the boneless chicken breast into cubes and transfer to a medium bowl. Add the salt and cornstarch and mix until the chicken is completely coated. Cover with plastic wrap and refrigerate for 20 minutes.

Heat a large frying pan over medium heat, add half the oil and half the chicken, taking care not to overcrowd the pan. Sauté the chicken making constant movements with the pan. Once browned on all sides, remove from the pan and set aside. Repeat the process for the other half of the chicken.

For the trims

Using the same frying pan, add half the oil and sauté the peppers for a few minutes. Add the onion and the other half of the oil and sauté until translucent and lightly browned. Finally, add the sauce and grated ginger and cook for two minutes.

For the sauce and finishing

Mix all the ingredients for the sauce. Return the chicken to the pan with the vegetables and add the mixture and cook until you have a glossy, slightly thickened sauce. Finish with chopped spring onions and peanuts. Serve with rice.