Yield: 2 servings
Measure | Ingredient |
---|---|
2 tablespoons | Dry sherry |
1 tablespoon | Dark soy sauce * |
1 pounds | Boneless, skinless chicken |
2 tablespoons | Water OR Chicken broth |
1 tablespoon | Rice vinegar |
1 tablespoon | Regular soy sauce |
2 tablespoons | Peanut oil |
8 \N | Whole dried chile peppers |
2 teaspoons | Minced garlic |
⅛ teaspoon | Powdered ginger |
1 teaspoon | Cornstarch - dissolved in |
2 tablespoons | Cornstarch |
\N \N | Cut into 1 inch pieces |
2 tablespoons | Dark soy sauce |
1 teaspoon | Sesame oil |
2 teaspoons | Sugar |
3 \N | Green onion, cut into 1 inch |
\N \N | Pieces |
¼ teaspoon | Crushed red pepper |
¾ cup | Roasted unsalted peanuts |
2 teaspoons | Water |
MARINADE
MEAT
SAUCE
OTHER INGREDIENTS
THICKENER
Combine the marinade ingredients in a medium bowl. Add the chicken and stir to coat. Let stand for 30 mins. Combine the sauce ingredients in a small bowl.
Heat a wok over high heat until hot. Add the oil and the chiles and stir fry until the chiles darken to a deep red, about 10 seconds. Add the chicken and stir fry for 2 minutes. Add the garlic, ginger, green onion and crushed red pepper, stir fry for 1 minute. Add the sauce and peanuts and cook, stirring for 1 minute. Add the cornstarch solution and cook, stirring until the sauce and the chicken is nicely glazed.
*Dark Soy sauce found at Oriental Markets Adapted from The Well Seasoned Wok Typed by Dale and Gail Shipp From: Joan Mershon Date: 09-22-94