Ingredients
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1 1/2 lbs chicken meat, cut in bite size pieces
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1/2 teaspoon salt
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1 tablespoon cornstarch
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4 tablespoons peanut oil, divided
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4 green onions, cut into 1/2-inch lengths
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2 garlic cloves, minced
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1 teaspoon chili paste with garlic
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2 tablespoons soy sauce
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1 tablespoon sherry wine
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1 teaspoon rice vinegar
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1 teaspoon sugar
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1/4 cup chicken broth
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1 teaspoon cornstarch
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1 egg white
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1/2 cup water chestnut, diced
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1/2 cup roasted peanuts, skinless
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10 whole dried red chili peppers
Instructions
- Combine chicken, salt, egg white, and cornstarch. Mix well by hand and set aside.
- In a small bowl, blend all sauce ingredients. Set aside.
- Add 2 tablespoons oil to heated wok and stir fry chicken. Cook the chicken until it's golden to golden brown on each side. Remove to serving bowl.
- Add 2 more tablespoons oil to same wok.
- Toss peanuts and chili peppers in the wok and stir fry until peppers turn dark red.
- Remove from wok and add to chicken. Lower Heat. If necessary, add more oil.
- Stir fry green onions and garlic for several seconds. (Do not let garlic burn.).
- Return chicken, peanuts and peppers to wok and stir fry a few seconds to combine.
- Add water chestnuts and combined sauce ingredients and stir fry till heated through and thickened (less than a minute).
- Serve over rice.