Ingredients:
1lb boneless-skinless chicken breasts (cut into 1” pieces)
2 tablespoon cornstarch
2 teaspoons sesame oil (you can use any kind of oil, sesame has a strong flavor so you may want to use something else, I used mostly coconut oil with a little sesame)
1 green onion (chopped, plus another for topping to make it pretty)
3 garlic cloves (minced or pressed)
½ teaspoon crushed red pepper flakes
1 teaspoon fresh ginger (minced)
2 tablespoons rice wine (or alcohol-free wine or white grape juice maybe or leave it out)
2 tablespoons soy sauce (I might try a tad more of this next time)
2 teaspoons sugar
1/3 cup dry roasted peanuts (unsalted, but I used lightly-salted since I couldn't find unsalted)
(optional) 5 dried red chili peppers (I pull these out before we eat)
Direction:
combine the chicken and cornstarch in a small bowl (or zip-lock bag) and toss to coat. Heat sesame oil (or vegetable oil) in a wok (or a large pan) over medium heat, add chicken and stir fry 5-7 minutes or until it is cooked thoroughly. Remove chicken from wok.
Add green onions, garlic, red pepper flakes, ginger, and dried red chili peppers to the wok (or pan) and stir fry for 15 seconds.
Combine wine, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok (or pan).
Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over rice.
1lb boneless-skinless chicken breasts (cut into 1” pieces)
2 tablespoon cornstarch
2 teaspoons sesame oil (you can use any kind of oil, sesame has a strong flavor so you may want to use something else, I used mostly coconut oil with a little sesame)
1 green onion (chopped, plus another for topping to make it pretty)
3 garlic cloves (minced or pressed)
½ teaspoon crushed red pepper flakes
1 teaspoon fresh ginger (minced)
2 tablespoons rice wine (or alcohol-free wine or white grape juice maybe or leave it out)
2 tablespoons soy sauce (I might try a tad more of this next time)
2 teaspoons sugar
1/3 cup dry roasted peanuts (unsalted, but I used lightly-salted since I couldn't find unsalted)
(optional) 5 dried red chili peppers (I pull these out before we eat)
Direction:
combine the chicken and cornstarch in a small bowl (or zip-lock bag) and toss to coat. Heat sesame oil (or vegetable oil) in a wok (or a large pan) over medium heat, add chicken and stir fry 5-7 minutes or until it is cooked thoroughly. Remove chicken from wok.
Add green onions, garlic, red pepper flakes, ginger, and dried red chili peppers to the wok (or pan) and stir fry for 15 seconds.
Combine wine, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok (or pan).
Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over rice.
Serves about 2-3 people. I've made this twice and LOVE it.
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