PEANUT CHICKEN

1 LB BONELESS CHICKEN CUT INTO SMALL CUBES

1 EGG (EGG WHITE ONLY)

1 TBSP CORNFLOUR

1 TSP SALT

MARINATE THE ABOVE INGREDIENTS 

2 BUNCHED SPRING ONIONS

4 OZ SALTED PEANUTS CRUSHED BUT NOT POWERED

6 RED BIRDS EYE PERI PERI CHILI'S

FOR THE SAUCE:

1/4 CUP WATER

1/4 CUP VINEGAR

1/4 CUP SUGAR

1 1/4 TBSP CORNFLOUR

MIX ALL THESE TOGETHER IN A JUG

IN A NON-STICK WOK ADD A GENEROUS AMOUNT OF SESAME OIL AND ADD THE MARINATED CHICKEN, KEEP TOSSING IT AS THE EGG WHITE WILL BROWN QUICKLY, DO THIS UNTIL THE CHICKEN IS DONE.

WHILE THIS IS COOKING CHOP THE ONIONS. TAKE THE CHICKEN OUT OF THE WOK AND ADD THE ONIONS IN AND LIGHTLY TOSS IN THE REMAINING OIL, ADD THE CHILI'S AND PEANUTS AND COMBINE ALL. JUST BEFORE SERVING ADD THE SAUCE AND COOK UNTIL THE SAUCE THICKENS AND SERVE WITH EGG FRIED RICE WHICH I HAVE POSTED ON THE BLOG BEFORE.

DON'T FORGET THE PRAWN CRACKERS!!!!!