MMMMM----------------------------MEAT---------------------------------
1 lb Boneless, skinless chicken
Cut into 1 inch pieces
MMMMM---------------------------SAUCE--------------------------------
2 tb Water OR Chicken broth
1 tb Rice vinegar
1 tb Regular soy sauce
2 tb Dark soy sauce
1 ts Sesame oil
2 ts Sugar
MMMMM---------------------OTHER INGREDIENTS--------------------------
2 tb Peanut oil
8 Whole dried chile peppers
2 ts Minced garlic
1/8 ts Powdered ginger
3 Green onion, cut into 1 inch
Pieces
1/4 ts Crushed red pepper
3/4 c Roasted unsalted peanuts
MMMMM-------------------------THICKENER------------------------------
1 ts Cornstarch - dissolved in
2 ts Water
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
