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Categories:
cornstarch soy sauce white wine Spice powder ginger garlic sriracha sauce green onions sesame seeds sesame oil wok oil peanuts Peanut Sauce rice
Viewed: 30 - Published at: 2 years agoIngredients
- 12 cup cornstarch
- 34 cup soy sauce
- 34 cup white wine
- 1 tablespoon Chinese five spice powder
- 1 tablespoon crystallized ginger
- 2 garlic cloves
- 1 tablespoon sriracha sauce (or to taste)
- 2 green onions
- 2 tablespoons sesame seeds
- 1 teaspoon sesame oil
- 1 teaspoon wok oil
- 14 cup peanuts (chopped)
- 14 cup peanut sauce
- 1 cup sushi rice
Method
- Begin by mixing up 1 part cornstarch, 1.5 parts soy sauce and 1.5 parts either white wine or mild white vinegar.
- Cut your chicken into strips and marinade in that mixture.
- This will give you that crunchy, yet tender texture that you only seem to find in Chinese restaurants.
- As you want it, mince up some ginger, garlic and red chili or use Sriracha (the hot, yet tasty red garlic-chili sauce with the rooster on the bottle).
- Slice up a couple of green onions in half inch slices.
- Start by heating wok oil in wok on medium-high using only just a couple dashes of the oil.
- Add the chicken and stir fry for 3 or 4 minutes or cook each side for about 2 minutes.
- Reduce heat to medium-low and add the ginger, garlic, five spice, Sriracha and 1 cup water.
- Stir, cover and let simmer for about 15 minutes.
- After it's all simmered together, add the chopped peanuts and green onions, frying for a minute or so on high heat.
- Remove and serve over prepared sushi rice and drizzle with a Thai peanut sauce.
- Enjoy!
