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Categories:
chicken onion red bell pepper peanuts chilies chayote ginger garlic red chili pepper vegetable oil shaosing wine soy sauce chicken broth sugar sesame oil cornstarch cornstarch water
Viewed: 40 - Published at: 8 years agoIngredients
- 3/4 lb seasoned chicken, diced
- 1/3 cup diced onion
- 1/4 cup red bell pepper, diced
- 1/4 cup roasted peanuts
- 8 pieces whole dried chilies
- 1/2 cup chayote, diced
- 1/2 teaspoon ginger, crushed
- 1/2 teaspoon garlic, crushed
- 3/4 tablespoon crushed red chili pepper
- 1/2 cup vegetable oil
- 1/2 teaspoon shaosing wine
- 1 teaspoon soy sauce
- 2 tablespoons chicken broth
- 1 teaspoon granulated sugar
- 1 dash sesame oil
- cornstarch
- 1 tablespoon cornstarch, mixed with
- 2 tablespoons water
Method
- Heat a pot of boiling water to cook chayote. At the same time, heat 1/4 cup of oil in wok until hot. Add chicken and stir-fry until done.
- Add onions and bell peppers and stir quickly until crisp. Remove and drain. Set aside.
- Add chayote to boiling water for 60 seconds or until crisp and done. Remove and drain; set aside.
- Heat 2 tablespoons of oil in wok until hot. Add whole dry chile peppers, garlic and ginger. Stir fry until fragrant.
- Add all remaining ingredients except cornstarch mixture.
- Bring to a boil.
- Slowly stir in cornstarch mixture.
- Add chicken and vegetables. Coat evenly with sauce.
- Add roasted peanuts. Flavor with sesame oil if desired. Remove and serve on platter.
