Chicken with Peanuts
Ronnie's Notes
This is a hot and spicy Sichuanese-American dish, perfect with plain, cooked white rice.
Prep time: less than 30 minutes
Region: Melting Pot
Instructions
Cut the chicken into bite-sized chunks.
Discard any fat and the membrane the connects the two halves.
Place the chicken in a bowl and toss it with 1 tsp.
of the cornstarch.
Add some water to be sure the cornstarch dissolves into the chicken pieces.
Set the chicken aside.
Mix the remaining cornstarch with just enough water to make a thin paste.
Set the cornstarch mixture aside.
Mix the soy sauce, rice wine, sesame oil, vinegar, sugar and salt in a bowl.
Set the bowl aside.
of the vegetable oil in a wok or stir-fry pan set over high heat.
Stir-fry the chicken for .
Remove the chicken from the pan.
Add the remaining vegetable oil to the pan.
Add the chili peppers and stir-fry briefly, until they begin to turn color.
Add the scallion and ginger, stir and return the chicken to the pan.
Add the soy sauce mixture and stir briefly.
Add the peanuts and stir briefly.
Give the cornstarch mixture a stir and pour it into the pan.
Stir-fry the ingredients for a few seconds or until the sauce thickens.
Serve immediately.