Ingredients
4
4 servings
- •¼ cup cornstarch
- •3 tablespoons rice wine
- •2 tablespoons soy sauce
- •½ pound skinless, boneless chicken breast, cut into 1-inch pieces
- •3 tablespoons vegetable oil, divided
- •2 cloves garlic, minced
- •2 teaspoons finely chopped fresh ginger root
- •6 dried red chile peppers
- •¼ cup rice wine
- •¼ cup soy sauce
- •¼ cup cornstarch
- •¼ cup white sugar
- •2 tablespoons water
- •2 tablespoons vinegar
- •2 teaspoons Asian (toasted) sesame oil
- •½ cup peanuts
- •4 green onions, cut into 1-inch pieces
Instructions
- Whisk 1/4 cup cornstarch, 3 tablespoons rice wine, and 2 tablespoons soy sauce together in a bowl. Add chicken to the marinade and stir to coat completely. Set aside to marinate for 15 minutes.
- Heat 2 tablespoons oil in a large skillet. Cook and stir chicken in the hot oil until completely browned; remove from oil with a slotted spoon to a bowl, retaining oil and drippings in the skillet.
- Pour remaining 1 tablespoon oil into the skillet and let it get hot before adding garlic, ginger, and red chile peppers; cook and stir until fragrant, about 1 minute. Return chicken to the skillet; cook and stir until the chicken is nearly cooked through, 3 to 5 minutes.
- Whisk 1/4 cup rice wine, 1/4 cup soy sauce, 1/4 cup cornstarch, sugar, water, vinegar, and sesame oil together in a bowl; pour over the chicken mixture. Cook until the sauce begins to bubble, 3 to 5 minutes. Add peanuts and green onion; cook and stir 1 minute more.
Nutritional Facts
Per 4 servings
- Calories: 458
- Carbohydrate: 37g
- Fat: 24g
- Fiber: 3g
- Protein: 19g
- Sugar: 14g
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