Prep 35 mins
Cook 10 mins
Another great recipe from Thai Cooking and More. If you can't find dried hot red chile peppers, you can use this in substition - little different flavour but very good - substitute 1 can diced green chili's and 1 Tbsp hot chili paste - Sombel Oelek is my favourite Serve over or with rice NOTE - prep time includes 30 minutes of marinating time.
- 3 1⁄2 teaspoons cornstarch, divided
- 5 teaspoons soy sauce, divided
- 5 teaspoons dry sherry, divided
- 1⁄2 teaspoon salt
- 3 boneless skinless chicken breasts (about 1 pound)
- 2 tablespoons chicken broth
- 1 tablespoon red wine vinegar
- 3 tablespoons vegetable oil, divided
- 1⁄3 cup peanuts, blanched
- 6 -8 small dried hot red chili peppers
- 1 1⁄2 teaspoons fresh ginger, minced
- 2 green onions, cut into 1 1/2 inch pieces
- For marinade, combine 2 tsps cornstarch, 2 tsp soy sauce, 2 tsp sherry, and salt in a large bowl; mix well. Add chicken; stir to coat well. Let stand 30 minutes.
- Combine remaining 1 1/2 tsp cornstarch, 3 tsp soy sauce, 3 tsp sherry, chicken broth, and vinegar in a small bowl; set aside.
- Heat 1 Tbsp oil in wok or large skillet over medium heat. Add peanuts; cook and stir until lightly toasted. Remove; set aside.
- Heat remaining 2 Tbsp oil in wok over medium heat. Add chile's stir-fry until chiles just begin to char; about 1 minute.
- Increase heat to high. Add chicken mixture; stir-fry 2 minutes. Add ginger; stiry-fry until chicken is cooked through, about 1 minute.
- Add peanuts and onions. Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens.