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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Another great recipe from Thai Cooking and More. If you can't find dried hot red chile peppers, you can use this in substition - little different flavour but very good - substitute 1 can diced green chili's and 1 Tbsp hot chili paste - Sombel Oelek is my favourite Serve over or with rice NOTE - prep time includes 30 minutes of marinating time. Ingredients:
3 1/2 teaspoons cornstarch, divided |
5 teaspoons soy sauce, divided |
5 teaspoons dry sherry, divided |
1/2 teaspoon salt |
3 boneless skinless chicken breasts (about 1 pound) |
2 tablespoons chicken broth |
1 tablespoon red wine vinegar |
3 tablespoons vegetable oil, divided |
1/3 cup peanuts, blanched |
6 -8 small dried hot red chili peppers |
1 1/2 teaspoons fresh ginger, minced |
2 green onions, cut into 1 1/2 inch pieces |
Directions:
1. For marinade, combine 2 tsps cornstarch, 2 tsp soy sauce, 2 tsp sherry, and salt in a large bowl; mix well. Add chicken; stir to coat well. Let stand 30 minutes.
2. Combine remaining 1 1/2 tsp cornstarch, 3 tsp soy sauce, 3 tsp sherry, chicken broth, and vinegar in a small bowl; set aside.
3. Heat 1 Tbsp oil in wok or large skillet over medium heat. Add peanuts; cook and stir until lightly toasted. Remove; set aside.
4. Heat remaining 2 Tbsp oil in wok over medium heat. Add chile's stir-fry until chiles just begin to char; about 1 minute.
5. Increase heat to high. Add chicken mixture; stir-fry 2 minutes. Add ginger; stiry-fry until chicken is cooked through, about 1 minute.
6. Add peanuts and onions. Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens.
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