Prep 15 mins
Cook 20 mins
Original recipe comes from Cook's Illustrated however, I've made some adjustments to fit our taste. If preferred, pork can be substituted for the chicken.
- 1⁄2 lb boneless skinless chicken breast, cut into 1-inch pieces
- 1 1⁄2 teaspoons dry sherry or 1 1⁄2 teaspoons rice wine
- 1 teaspoon soy sauce
- 2 medium garlic cloves, pressed through garlic press
- 1⁄4 inch piece fresh ginger, peeled and minced (about 1 teaspoon)
- 2 tablespoons peanut oil or 2 tablespoons vegetable oil, plus an additional
- 1 teaspoon peanut oil or 1 teaspoon vegetable oil
- 1⁄4 cup roasted unsalted peanuts or 1⁄4 cup cashews
- 1⁄2 teaspoon dried red pepper flakes (adjust to taste)
- 1⁄3 cup low sodium chicken broth
- 1 teaspoon black vinegar or 1 teaspoon plain rice vinegar
- 1 teaspoon toasted sesame oil
- 1 1⁄2 teaspoons oyster sauce
- 1 1⁄2 teaspoons hoisin sauce
- 3⁄4 teaspoon cornstarch
- 1 small red bell pepper, cut into 1/2-inch dice
- 2 medium scallions, sliced thin
- Toss chicken with sherry and soy sauce in medium bowl; marinate until breast have absorbed flavors, about 10 minutes.
- Mix garlic, ginger, and 1 teaspoon oil in small bowl; set aside.
- Combine peanuts and chiles in small bowl; set aside. Mix chicken broth, vinegar, sesame oil, oyster-flavored sauce, hoisin sauce, and cornstarch in small bowl or measuring cup; set aside.
- Heat 1 tablespoon oil in 10-inch skillet over high heat until just beginning to smoke.
- Add chicken and cook without stirring for 1 1/2 to 2 minutes, allowing chicken to brown on one side; stir and cook 1 to 1 1/2 minutes more, until no longer pink; stir peanuts and chiles into chicken and continue cooking until peanuts have darkened slightly, 30 to 40 seconds longer.
- Transfer chicken, peanuts, and chiles to bowl; set aside.
- Return skillet to burner and reheat briefly, 15 to 30 seconds.
- Add remaining 1 tablespoon oil, swirl to coat pan, and add red bell pepper; cook, stirring occasionally, until slightly softened, about 45 seconds.
- Clear center of pan, add garlic-ginger mixture, mash into pan with spoon or spatula, and cook until fragrant, 10 to 15 seconds; stir into peppers until combined. Stir broth mixture to recombine, then add to skillet along with reserved chicken, peanuts, and chiles; cook, stirring and scraping up browned bits on bottom of pan, until sauce has thickened to syrupy consistency, about 15 to 20 seconds.
- Stir in scallions and serve.
A very good dish, quickly prepared to give you an outstanding meal in no time at all. I used the cashews and was generous with the red pepper flakes. I had to use a green bell pepper, which was a shame about the colour, but nonetheless was very good in this dish. The flavours came together well, I served this on steamed rice, and we felt we enjoyed a restaurant quality meal for very little effort. Thank you Galley Wench! Made for Unrated Asian Recipes Tag Game.