Chicken Breast – 400 gms, cut into 1/2 inch cubes
Garlic Cloves – 2, finely chopped
Red Chillies – 3, deseeded and sliced
Olive Oil – 1 tblsp
Chilli Bean Sauce – 1 tsp
Bamboo Shoots – 50 gms, canned, drained and sliced
Water Chestnuts – 50 gms, canned, drained
Chinese Rice Wine – 1 tblsp
Chicken Stock – 100 ml
Unsalted Peanuts – 50 gms, roasted
Spring Onions – 2, cut into 1/2 inch pieces
Cornflour – 1 tsp, mixed with 1 tblsp water

1. Heat oil in a nonstick pan over high heat.
2. Add chillies and garlic.
3. Stir-fry for a few seconds.
4. Add the chicken and chilli bean sauce.
5. Stir-fry for a couple of minutes.
6. Add the bamboo shoots, water chestnuts, rice wine and chicken stock.
7. Bring to a boil.
8. Gently add the cornflour paste.
9. Stir until the sauce has thickened and turned transparent.
10. Add the peanuts and spring onions before serving.
11. Serve hot.

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