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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 4 |
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Very yummy, and you can control the heat. The two red hot peppers it calls for just gives it a little kick-not to hot for even my 5 yr old. Ingredients:
1 lb boneless skinless chicken breast, cubed |
1 egg |
3 tablespoons cornstarch |
2 teaspoons cornstarch |
1 teaspoon salt |
2 cups vegetable oil (for frying) |
3 tablespoons rice vinegar |
2 teaspoons sugar |
1/2 cup dry roasted peanuts |
1 red bell pepper, chopped into cubes |
3 -4 chopped scallions |
1 tablespoon minced fresh gingerroot |
2 large garlic cloves, minced |
2 dried hot red chili peppers |
1 tablespoon soy sauce |
1 teaspoon sesame oil |
1 tablespoon sesame oil |
rice, to serve it with |
Directions:
1. Toss cubed chicken w/ 3T cornstarch, egg, and 1/2 t salt. Let rest for 30 minutes.
2. In a wok heat oil and fry chicken till brown (do it w/ pretty hot oil because the longer it takes to cook the tougher the chicken.
3. Drain chicken on paper towels and remove oil from pan.
4. In a bowl put 1 t sesame oil, vinegar, 3 T water, 1/2 t salt, 2 t cornstarch, soy sauce, and whisk for 30 seconds.
5. Add garlic, ginger, bell peppers, and scallions for 30 seconds more.
6. Add hot peppers and whisk 10 seconds.
7. Add sauce to wok and stir till thickens and starts to clear.
8. Add chicken and cook for 3 minutes, add peanuts, mix well and drizzle w/sesame oil.
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