Total Time
45mins
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.

Ingredients Nutrition

Directions

  1. 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.
  2. Combine remaining 1 1/2 tsp cornstarch, 3 tsp soy sauce, 3 tsp sherry, chicken broth, and vinegar in a small bowl; set aside.
  3. Heat 1 Tbsp oil in wok or large skillet over medium heat. Add peanuts; cook and stir until lightly toasted. Remove; set aside.
  4. Heat remaining 2 Tbsp oil in wok over medium heat. Add chile's stir-fry until chiles just begin to char; about 1 minute.
  5. Increase heat to high. Add chicken mixture; stir-fry 2 minutes. Add ginger; stiry-fry until chicken is cooked through, about 1 minute.
  6. Add peanuts and onions. Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens.

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