- 8-10 ounces chicken thigh or breast fillet
- dried red chili peppers, as little or as much as you want
- 4 garlic cloves, minced
- ⅓ cup skinless, unsalted peanuts
- cooking oil for deep-frying and stir-frying
- 1 tablespoon soy sauce
- 1 teaspoon Chinese rice wine or dry sherry
- 2 teaspoons water
- 2 teaspoons cornstarch
- 3 tablespoons soy sauce
- 1 tablespoon Chinese rice wine vinegar, or use any red wine vinegar
- 3 teaspoons granulated sugar
- ½ Teaspoon salt
- a few drops sesame oil
- 1 Teaspoon cornstarch
- Cut the chicken fillet into bite-size pieces.
- Combine the soy sauce, rice wine vinegar, water and cornstarch in a bowl; add the chicken pieces and marinate for at least 30 minutes.
- For the Sauce: Put the cornstarch in a small bowl, add about a tablespoon of water and mix until there’s no more lumps then add the rest of the sauce ingredients. Mix well and set aside.
- Heat about 3 tablespoons of oil in a pan or wok if you have one. Put the chicken into the wok, and saute for about 1 minute over high heat until browned.
- Push the browned chicken pieces over to the side of the wok or pan; remove excess oil and leave only about a tablespoon or two.
- Add minced garlic, then the dried chillies.
- Stir-fry then until garlic is fragrant and golden then incorporate the chicken piecesfrom the side of the pan to the garlic and chillies.
- Stir in the peanuts and add the sauce. Mix well. Plate and serve with hot steamed rice
Source: Home Cooking And Baking
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