Recipe by Karen From Colorado
Extra hot dish from southwestern China. This is best served with the rice rather then over it. The dried red peppers is what makes this dish red hot. These thin finger like peppers are usually sold in cellophane bags in Oriental, Italian and Spanish sections of your grocery store or specialty supermarkets.
- 2 whole boneless skinless chicken breasts
- 1 egg white
- 1 tablespoon cornstarch
- 1 teaspoon dry sherry
- 1 teaspoon sesame oil (optional)
- 1⁄2 teaspoon sugar
- 1⁄3 cup cold water
- 2 tablespoons soy sauce
- 1 teaspoon cornstarch
- 3 tablespoons cooking oil
- 6 dried hot peppers, quartered or 1 tablespoon crushed red pepper flakes
- 4 cloves garlic, minced
- 2 teaspoons grated gingerroot
- 1⁄2 cup dry roasted peanuts
- 1 (6 ounce) package frozen pea pods, thawed
- hot cooked rice
Directions See How It's Made
- Cut chicken into 1 inch pieces.
- Combine egg white, 1 tablespoon cornstarch, sherry, sesame oil; if desired, and sugar.
- Add to chicken pieces.
- Work the cornstarch mixture into the chicken using your hands.
- Set aside.
- Combine cold water, soy sauce, and 1 teaspoon cornstarch in a small bowl; set aside.
- Heat wok or large skillet over high heat.
- Add cooking oil.
- Stir fry dried hot peppers, garlic, and gingerroot for 30 seconds.
- Add chicken.
- Stir fry 1 minute.
- Stir cornstarch and soy mixture.
- Add mixture to chicken.
- Cook and stir 2 minutes more or until mixture coats the chicken.
- Stir in peanuts and pea pods.
- Heat through.
- Serve with hot cooked rice.