How to make it

  • 1 Whisk together all ingredients for the marinade. Cut chicken into ¾-inch pieces and toss in the marinade until well coated. Set aside for at least 20 min.
  • 2 Roast the peanuts dry under the broiler for about 5 min or until just beginning to color.
  • 3 Chop the peppers, celery and onion. Mince the garlic, finely grate the ginger, and seed and stem the chiles.
  • 4 Whisk together the soy sauce, mirin, vinegar, stock, cornstarch, sugar and sesame oil for the sauce.
  • 5 Over high heat, sauté the chicken in a little peanut oil until lightly browned, tossing frequently, 2-4 min. Transfer to a bowl and set aside.
  • 6 Sauté the peppers and celery in a little peanut oil until just beginning to brown, about 2-4 min. Add peanuts and toss to coat.
  • 7 Push vegetables to the side and clear a small space in the center of the pan. Add the garlic, ginger and chiles and fry for about 30 sec, adding oil if needed.
  • 8 Add chicken back to pan along with prepared sauce, and toss to coat until sauce thickens, about 1 min more. Garnish with chopped onion, and serve with cooked rice.
  • Heat can be adjusted to taste by adding red chile flakes, more arbol chiles, Szechuan chiles or using hot chile oil.

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