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chicken breast starch sesame oil peanut oil chili peppers bean sauce chili paste hoisin sauce vinegar Chinese light soy sauce sugar scallion whites garlic fresh coriander leaves peanuts
Viewed: 2 - Published at: 9 years agoIngredients
- 8 oz. chicken breast, cut into half-inch cubes
- 1 tsp. starch
- 1 tsp. sesame oil
- 1/2 cup peanut oil
- 6 dried chili peppers
- sauce mixture:
- 2 Tbsp. bean sauce
- 1 Tbsp. chili paste
- 1.5 Tbsp. hoisin sauce
- 1 Tbsp. vinegar
- 1 Tbsp. Chinese light soy sauce
- 1 Tbsp. sugar
- 1/4 cup scallion whites
- 4 garlic cloves, minced
- 1 cup fresh coriander leaves
- 1/4 cup roasted peanuts
Method
- Marinate chicken breast with corn starch and sesame oil, and let sit at least 30 minutes.
- Heat wok or heavy skillet, and add chicken breast.
- Stir until the meat changes color, and remove to drain.
- Pour off all but 1/4 cup of the oil.
- Add the dried chilies, and cook until they begin to blacken and smoke.
- Add the scallion whites and garlic, and stir briefly.
- Add 5 tbsp. of the sauce mixture, and cook until it begins to boil.
- Add the chicken pieces, and toss to coat.
- When piping hot, remove from heat, stir in the peanuts, then the coriander leaves, and serve with rice.
