Ingredients
1 tbsp. cornstarch
4 tbsp. soy sauce
1 lb. boneless, skinless chicken breasts, cubed
3 tbsp. shaoxing (Chinese rice wine)
2 tbsp. sugar
3 tbsp. chicken stock
4 tsp. chiangang (Chinese black vinegar) or balsamic vinegar
1 tbsp. Asian sesame oil
2 tsp. Chinese dark soy sauce
3 tbsp. peanut oil
12 dried hot red chiles, stemmed, halved crosswise, and seeded
5 scallions, white part only, thickly sliced crosswise
1 large clove garlic, peeled, ends trimmed off, and thinly sliced
½" piece ginger, peeled and minced
½ cup shelled raw skinless peanuts
Preparation
Mix together cornstarch and 1 tbsp. of the soy sauce in a medium bowl, add chicken, toss well, and set aside to marinate for 30 minutes. Meanwhile, mix together the remaining 3 tbsp. soy sauce, rice wine, sugar, stock, vinegar, sesame oil, and dark soy sauce. Set aside.
- Heat peanut oil in a wok or large nonstick skillet over high heat until just beginning to smoke. Add chiles, half the scallions, garlic, ginger, and chicken and stir-fry until chicken is golden, 3-5 minutes. Add soy sauce mixture and stir-fry until sauce thickens, about 2 minutes. Stir in peanuts. Garnish with remaining scallions. ** NOTE: I add the chicken then the chilies, first. Once that’s browned, then add the scallions, garlic and ginger. Stir fry for 30 secs, then add the sauce and peanuts.
