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Categories:
soy sauce rice wine cornstarch salt chicken chicken broth red wine vinegar sugar peanut oil peanuts hot chili peppers fresh ginger garlic rice
Viewed: 82 - Published at: 8 years agoIngredients
- 5 teaspoons soy sauce, divided
- 5 teaspoons rice wine or 5 teaspoons dry sherry, divided
- 4 teaspoons cornstarch, divided
- 12 teaspoon salt
- 3 boneless skinless chicken breast halves, fat discarded,washed,dried,and cut in bite-size pieces
- 2 tablespoons chicken broth or 2 tablespoons water
- 1 tablespoon red wine vinegar
- 1 12 teaspoons sugar
- 3 tablespoons peanut oil, divided
- 12 cup dry-roasted unsalted peanuts (don't use the seasoned ones; the will burn during toasting)
- 6 small dried hot chili peppers, to taste
- 1 12 teaspoons minced fresh ginger
- 2 teaspoons minced garlic
- 3 -4 green onions, cut into 1 inch pieces
- hot cooked rice, as accompaniment
Method
- For marinade, combine 2 Tsp soy sauce, 2 Tsp rice wine, 2 Tsp cornstarch, and salt in a medium bowl, and mix well.
- Add chicken, and stir to coat well.
- Let stand for 30 minutes, stirring occasionally.
- Combine remaining 3 Tsp soy sauce, 3 Tsp rice wine, chicken broth, vinegar, sugar, and remaining 2 Tsp cornstarch in a small bowl, mix well, and set aside.
- Heat 1 Tbsp oil in wok or large skillet over medium heat.
- Add peanuts and cook until golden brown, being careful not to burn them; remove peanuts and set aside.
- Heat remaining 2 Tbsp oil in wok over medium heat, and stir-fry until peppers just begin to darken.
- Increase heat to high, add chicken, and stir-fry for 2 minutes.
- Add ginger and garlic, and stir-fry until chicken is cooked through, about 1-2 minutes.
- Add green onions and peanuts.
- Stir cornstarch mixture, and add to pan.
- Cook, stirring constantly until sauce boils and thickens.
- Serve with hot cooked rice.
