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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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Ingredients:
3 1/2 teaspoons cornstarch, divided |
5 teaspoons soy sauce, divided |
5 teaspoons dry sherry, divided |
1/4 teaspoon salt |
3 boneless skinless chicken breast halves, cut into bite-size pieces |
1 tablespoon red wine vinegar |
2 tablespoons chicken broth or 2 tablespoons water |
1 1/2 teaspoons sugar |
3 tablespoons vegetable oil, divided |
1/3 cup salted peanuts |
6 -8 small dried hot chili peppers |
1 1/2 teaspoons fresh ginger, minced |
2 green onions, with tops, cut into 1 1/2-inch pieces |
to taste green onion (for garnish) |
to taste dried hot chili peppers (for garnish) |
Directions:
1. For marinade, combine 2 tsp. cornstarch, 2 tsp. soy sauce, 2 tsp. sherry and salt in large bowl;mix well.
2. Add chicken;stir to coat well.
3. Let stand 30 minutes.
4. Combine remaining 1 1/2 tsp. cornstarch, 3 tsp. soy sauce, 3 tsp. sherry, vinegar, chicken broth and sugar in small bowl;mix well, set aside.
5. Heat 1 tbsp. oil in wok or large skillet over medium heat.
6. Add peanuts;cook and stir until lightly toasted.
7. Remove peanuts from wok;set aside. Heat remaining 2 tbsp. oil in wok over medium heat.
8. Add chili peppers;stir-fry until peppers just begin to char, about 1 minute. Increase heat to high.
9. Add chicken mixture; stir-fry 2 minutes.
10. Add ginger;stir-fry until chicken is no longer pink in center, about 1 minute. Add peanuts and onions;stir-fry 1 minute. Stir cornstarch mixture;add to wok.
11. Cook and stir until sauce boils and thickens.
12. Garnish, if desired.
13. From Cooking Class CHINESE Cookbook.
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