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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Ingredients:
1 tablespoon rice wine |
1 tablespoon peanut oil |
1 tablespoon soy sauce |
1/2 teaspoon salt |
1 tablespoon cornstarch |
8 ounces boneless, skinless chicken breast, thinly sliced |
3 tablespoons light soy sauce |
2 tablespoons rice wine |
3 tablespoons rice vinegar |
2 tablespoons sugar |
2 tablespoons hoisin sauce |
2 tablespoons peanut oil |
4 dried red chiles remove stems and cut in halves |
1/2 -inch piece ginger, peeled, thinly sliced, smashed |
1 garlic, smashed |
1 green onion, cut the white part into 1/2 -inch pieces, julienne the green parts |
1/4 cup deep-fried peanuts |
2 tablespoons chicken stock plus 1 tablespoon cornstarch, mixed together to make slurry |
Directions:
1. Marinade:
2. In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.
3. Sauce:
4. In a small bowl, combine the ingredients for the sauce. Set aside.
5. Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color.
6. Add the sauce and bring to a boil. Add the peanuts. Thicken with the slurry and continue to cook until glossy. Transfer to a serving plate and garnish with julienne green onions.
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