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Spicy Chicken with Peanuts

Source of Recipe

Ken Hom


List of Ingredients

3 tablespoons peanut oil
3 dried red chilies, split lengthwise in half
1 lb. boneless skinless chicken breasts, cut into 1-inch chunks
3/4 cup roasted peanuts

For the Sauce:
2 tablespoons good quality ready-made chicken stock
2 tablespoons Shaoxing rice wine or dry sherry
1 tablespoon dark soy sauce
2 teaspoons sugar
1 tablespoon coarsely chopped garlic
2 teaspoons finely chopped scallions
1 teaspoon finely chopped fresh ginger
2 teaspoons Chinese white rice vinegar or cider vinegar
1 teaspoon salt
2 teaspoons sesame oil


Recipe

Heat a wok over a high heat. Add the oil and chilies and stir-fry for a few seconds (you may remove the chilies when they turn black or leave them in). Next add the chicken and peanuts, and stir-fry for 1 minute. Remove the chicken, peanuts and chilies from the wok and drain in a colander. Put all the sauce ingredients except the sesame oil into the wok. Bring to a boil and then turn the heat down. Return the chicken, peanuts, and chilies to the wok and cook for about 3-4 minutes in the sauce, mixing well. Finally, add the sesame oil. Give the mixture a good stir and remove the chilies, if you prefer; serve immediately.