Adapted from the Brand Names Recipe Cookbook. There are lots of different recipes for this, but this is one of the better ones. Prep time includes marinating time.
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- add 5 teaspoons rice wine or dry sherry
- add 1 tablespoon red wine vinegar
- add 1 1/2 teaspoons minced fresh ginger
- add 1/2 cup dry-roasted unsalted peanuts (don't use the seasoned ones; the will burn during toasting)
- add 1 1/2 teaspoons sugar
- add hot cooked rice
- add 4 teaspoons cornstarch
- add 1/2 teaspoon salt
- add 3-4 green onions
- add 6 small dried hot chili peppers
- add 5 teaspoons soy sauce
- add 3 boneless skinless chicken breast halves
- add 3 tablespoons peanut oil
- add 2 teaspoons minced garlic
- add 2 tablespoons chicken broth or water
- For marinade, combine 2 Tsp soy sauce, 2 Tsp rice wine, 2 Tsp cornstarch, and salt in a medium bowl, and mix well.
- Add chicken, and stir to coat well.
- Let stand for 30 minutes, stirring occasionally.
- Combine remaining 3 Tsp soy sauce, 3 Tsp rice wine, chicken broth, vinegar, sugar, and remaining 2 Tsp cornstarch in a small bowl, mix well, and set aside.
- Heat 1 Tbsp oil in wok or large skillet over medium heat.
- Add peanuts and cook until golden brown, being careful not to burn them; remove peanuts and set aside.
- Heat remaining 2 Tbsp oil in wok over medium heat, and stir-fry until peppers just begin to darken.
- Increase heat to high, add chicken, and stir-fry for 2 minutes.
- Add ginger and garlic, and stir-fry until chicken is cooked through, about 1-2 minutes.
- Add green onions and peanuts.
- Stir cornstarch mixture, and add to pan.
- Cook, stirring constantly until sauce boils and thickens.
- Serve with hot cooked rice.