SafePlates

Ingredients

• 1 lb (450g) boneless, skinless chicken breast or thigh, diced
• 2 tablespoons (30ml) soy sauce, divided
• 1 tablespoon (15ml) Shaoxing wine or dry sherry
• 1 teaspoon (5g) cornstarch
• 2 tablespoons (30ml) vegetable oil, divided
• 8-10 dried red chilies, seeds removed if less heat is desired
• 1/2 cup (75g) unsalted roasted peanuts
• 3 green onions, chopped
• 2 cloves garlic, minced
• 1 inch (2.5cm) piece fresh ginger, minced
• 1/2 red bell pepper, diced (optional)
• 1/2 green bell pepper, diced (optional)
• 1 tablespoon (15ml) rice vinegar
• 1 tablespoon (15g) sugar
• 1 tablespoon (15ml) dark soy sauce
• 1 tablespoon (15ml) light soy sauce
• 1 teaspoon (5ml) sesame oil

Instructions

1. In a medium bowl, combine the diced chicken with 1 tablespoon (15ml) soy sauce, Shaoxing wine or dry sherry, and cornstarch. Mix well and let marinate for 15 minutes.
2. In a small bowl, whisk together the remaining 1 tablespoon (15ml) soy sauce, dark soy sauce, rice vinegar, sugar, and sesame oil to make the sauce. Set aside.
3. Heat 1 tablespoon (15ml) vegetable oil in a wok or large skillet over medium-high heat. Add the dried red chilies and stir-fry for about 30 seconds until fragrant, being careful not to burn them.
4. Add the marinated chicken to the wok and stir-fry for 3-4 minutes until the chicken is cooked through. Remove the chicken and chilies from the wok and set aside.
5. Add the remaining 1 tablespoon (15ml) vegetable oil to the wok. Add the minced garlic, ginger, and bell peppers (if using). Stir-fry for 1-2 minutes until fragrant and slightly softened.
6. Return the chicken and chilies to the wok. Pour in the prepared sauce and stir well to coat all the ingredients evenly.
7. Add the peanuts and chopped green onions. Stir-fry for another 1-2 minutes until everything is heated through and well combined.
8. Serve hot with steamed rice.

Tip

For extra crunch, add a handful of diced celery or water chestnuts. Adjust the number of dried chilies to control the heat level.