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 onions ( for garnish)
to taste dried hot chili peppers ( for garnish)
Directions:
For marinade, combine 2 tsp. cornstarch, 2 tsp. soy sauce, 2 tsp. sherry and salt in large bowl;mix well.
Add chicken;stir to coat well.
Let stand 30 minutes.
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.
Heat 1 tbsp. oil in wok or large skillet over medium heat.
Add peanuts;cook and stir until lightly toasted.
Remove peanuts from wok;set aside. Heat remaining 2 tbsp. oil in wok over medium heat.
Add chili peppers;stir-fry until peppers just begin to char, about 1 minute. Increase heat to high.
Add chicken mixture; stir-fry 2 minutes.
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.
Cook and stir until sauce boils and thickens.
Garnish, if desired.
From Cooking Class CHINESE Cookbook.
Servings: 3
Time preparation: 0 min.
Time total: 0 min.