| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Chicken |
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Dry sherry |
| 1 |
tb |
Dark soy sauce * |
| 2 |
tb |
Cornstarch |
| 1 |
lb |
Boneless, skinless chicken |
|
|
Cut into 1 inch pieces |
| 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 |
| 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 |
| 1 |
ts |
Cornstarch-dissolved in |
|
|
2 ts water |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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