Recipe by Galley Wench
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.
Top Review by Cook In Southwest
I was a bit daunted by the long list of ingredients, but I persisted because it did look good, and I had the chicken breasts already thawed. I used the sherry instead of rice wine, and all peanut oil. The modifications I made were: I doubled the recipe, as that's how much chicken I had. I used 1/2 the amount of red pepper flakes to be kind to hubby. I used seasoned rice vinegar, because I didn't have the plain. I used untoasted sesame oil, because the bottle was already opened. I added some celery (2 stalks for the doubled recipe.) The flavor was wonderful, the ease of preparation was better than expected, and I will be making this again. I may use toasted sesame oil next time, but it was still wonderful with the untoasted kind. Thank you Galley Wench for a great recipe. (The number of servings does appear to be 2 per recipe, as I had 2 servings left over after doubling the recipe for hubby and I. However, if you want seconds, then . . .) Just a helpful hint: Drain the chicken before putting it in the pan. Otherwise, it will not brown. Also, make sure your chicken is fully thawed for the same reason - the thawing water from partially frozen chicken will prevent it from browning.
- 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
Directions See How It's Made
- 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.