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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1/4 cup cornstarch |
3 tablespoons rice wine |
2 tablespoons soy sauce |
1/2 lb chicken breast, skinless, boneless, cut into 1-inch pieces |
3 tablespoons vegetable oil, divided |
2 garlic cloves, minced |
2 teaspoons fresh gingerroot, finely chopped |
6 dried hot red chili peppers |
1/4 cup rice wine |
1/4 cup soy sauce |
1/4 cup cornstarch |
1/4 cup white sugar |
2 tablespoons water |
2 tablespoons vinegar |
2 teaspoons sesame oil (toasted) |
1/2 cup peanuts |
4 green onions, cut into 1-inch pieces |
Directions:
1. 1.Whisk 1/4 cup cornstarch, 3 tablespoons rice wine, and 2 tablespoons soy sauce together in a bowl. Add chicken to the marinade and stir to coat completely. Set aside to marinate for 15 minutes.
2. 2.Heat 2 tablespoons oil in a large skillet. Cook and stir chicken in the hot oil until completely browned; remove from oil with a slotted spoon to a bowl, retaining oil and drippings in the skillet.
3. 3.Pour remaining 1 tablespoon oil into the skillet and let it get hot before adding garlic, ginger, and red chile peppers; cook and stir until fragrant, about 1 minute. Return chicken to the skillet; cook and stir until the chicken is nearly cooked through, 3 to 5 minutes.
4. 4.Whisk 1/4 cup rice wine, 1/4 cup soy sauce, 1/4 cup cornstarch, sugar, water, vinegar, and sesame oil together in a bowl; pour over the chicken mixture. Cook until the sauce begins to bubble, 3 to 5 minutes. Add peanuts and green onion; cook and stir 1 minute more.
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