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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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Ingredients:
1 lb boneless skinless chicken breast |
1 egg white |
1 tablespoon cornstarch |
1 dash white pepper |
8 medium thai peppers (dried) |
1 large green pepper, cut into squares |
1 medium onion, cut into bite size pieces |
2 stalks celery, cut on the diagonal |
1 (8 ounce) can water chestnuts, drained |
sauce 4 tbsp soy sauce |
2 tablespoons dry sherry |
2 tablespoons rice vinegar |
2 tablespoons sugar |
2 teaspoons sesame oil |
2 -3 tablespoons hoisin sauce |
2 -3 tablespoons oyster sauce |
1 tablespoon peanut oil |
1/2 cup unsalted dry roasted peanuts |
Directions:
1. Cut chicken into bite size pieces.
2. mix together egg white, corn starch, white pepper and soy sauce in a glass bowl.
3. Add chicken, coating well.
4. Cover and refrigerate for 30 minutes.
5. In a separate bowl or plate, combine the green pepper, onion, drained water chestnuts and celery; Set aside.
6. Mix together the sauce ingredients-set aside.
7. In a wok or large frying pan heat 1 Tbsp peanut oil over med-high heat.
8. Stir-fry the Thai peppers until lightly browned.
9. Add chicken and cook stir-frying until the chicken is almost cooked through.
10. Add the vegetables-stir-fry for a few minutes.
11. Add sauce ingredients and heat for a few minutes to combine the flavors.
12. Sprinkle the peanuts over.
13. Serve over rice. (I always wait until I have put the chicken mixture over the rice before sprinkling the peanuts over.) Also, the Thai peppers can be decreased according to taste.
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