Ingredients:

• 300g chicken breast, diced
• 100g raw peanut  
• 10g dried chilli flakes  
• 2g Sze Chuan pepper (alternatively ½ teaspoon Sze Chuan pepper oil)
• 10g light soy sauce

(Recommended Pearl River Bridge Premium Deluxe Light Soy Sauce)

Method:

1. Heat the wok over a medium heat and add vegetable oil, then pan fried the raw peanuts till golden brown. Place the cooked peanuts on kitchen paper to drain the excess oil till cool down and crispy.   
2. Mix cooking wine, corn flour, 1 tablespoon of water with diced chicken breast and marinade for 20 minutes.  
3. Heat the wok with 2 tablespoons of vegetable oil, stir in the chicken with chilli flakes, Sze Chuan pepper or pepper oil, garlic and ginger and stir fry for 4-5 minutes till nearly cooked.
4. Add in soy sauce, vinegar, sugar, sesame oil and salt for seasoning then switch off the heart, mix it well with the peanut then serving.
   Contain nuts.