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Categories:
soy sauce sherry cornstarch salt chicken breast halves red wine vinegar chicken broth sugar vegetable oil peanuts hot chili peppers fresh ginger green onions
Viewed: 58 - Published at: 6 years agoIngredients
- 5 teaspoons soy sauce, divided
- 5 teaspoons dry sherry, divided
- 3 1/2 teaspoons cornstarch, divided
- 1/4 teaspoon salt
- 3 boneless skinless chicken breast halves, cut into bite size pieces
- 1 tablespoon red wine vinegar
- 2 tablespoon chicken broth
- 1 1/2 teaspoons sugar
- 3 tablespoons vegetable oil, divided
- 1/3 cup salted peanuts
- 6 to 8 small dried hot chili peppers
- 1 1/2 teaspoons minced fresh ginger
- 2 green onions, cut into 1 1/2 inch pieces
Method
- 1. For marinade, combine 2 teaspoons of soy sauce, 2 teaspoons of the sherry, 2 teaspoons of the cornstarch and the salt in a large bowl, mix well. Add chicken stir to coat well. Let stand 30 minutes.
- 2. Combime remaining soy sauce, sherry the vinegar, chicken broth, sugar and remaining cornstarch in small bowl. Mix well and set aside.
- 3. Heat 1 tablespoon of the oil in a large wok or large skillet over medium heat. Add peanuts and cook until golden. Remove and set aside.
- 4. Heat remaining 2 tablespoons of oil in wok over medium heat. Add chili pepper and stir fry until peppers just begin to char, about 1 minute. Increase heat to high. Add chicken and stir-fry for 2 minutes. Add ginger, stir fry until the chicken is cooked through, about 1 more minute. Ass onions and peanuts to wok. Stir cornstarch mixture and add to wok; cook and stir until sauce boils and thickens.
