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Categories:
soy sauce sherry cornstarch vegetable oil chicken breasts soy sauce sherry red wine vinegar sugar cornstarch salt vegetable oil chilies pepper garlic fresh gingerroot green onions peanut sesame oil
Viewed: 53 - Published at: 8 years agoIngredients
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry or 1 tablespoon shaoxing rice wine
- 1 tablespoon cornstarch
- 1 teaspoon vegetable oil
- 12 ounces boneless skinless chicken breasts, cut into 1-inch chunks
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry or 1 tablespoon shaoxing rice wine
- 1 tablespoon red wine vinegar or 1 tablespoon dark chinese-style vinegar
- 1 tablespoon sugar
- 1 teaspoon cornstarch
- 1 teaspoon salt, to taste
- 2 tablespoons vegetable oil
- 5 -10 small dried hot red chilies
- 1 teaspoon finely ground szechwan pepper (optional)
- 1 tablespoon chopped garlic
- 1 tablespoon chopped fresh gingerroot
- 14 cups chopped green onions
- 34 cup dry roasted salted peanut
- 1 teaspoon sesame oil
Method
- Marinade--in a bowl combine soy sauce, sherry, cornstarch and oil; stir well into a smooth sauce.
- Add chicken, stirring to coat evenly.
- Set aside at room temperature for 30 minutes or cover and refrigerate for up to 1 day.
- Sauce--in a small bowl, combine soy sauce, sherry, vinegar, sugar, cornstarch and salt; stir well into a smooth sauce; set aside.
- Heat a wok or a large deep skillet over high heat.
- Add vegetable oil and swirl to coat the pan.
- Add chilies and peppercorns, if using, and toss well.
- Add chicken mixture and spread into a single layer.
- Cook, undisturbed, until edges turn white, about 1 minute.
- Toss well; add garlic, ginger and green onions.
- Cook, tossing occasionally, until chicken has changed color, 1-2 minutes.
- Stir sauce and add to pan.
- Cook, tossing often, until sauce thickens and coats everything and chicken is cooked through, about 1 minute more.
- Add peanuts and sesame oil and toss once more.
- Transfer to a serving plate; serve hot or warm.
- May serve with hot cooked rice.
