You may also like
Categories:
chicken breasts egg peanut oil red chilies whole szechuan peppercorns soy sauce Shaoxing wine water cornstarch black vinegar sugar garlic scallions ginger peanuts
Viewed: 59 - Published at: 9 months agoIngredients
- 2 boneless skinless chicken breasts, cut into small cubes
- 1 egg white, lightly whisked
- 1/3 cup peanut oil
- 4 dried red chilies, crushed
- 1 teaspoon whole szechuan peppercorns
- 2 tablespoons soy sauce
- 2 tablespoons shaoxing wine or 2 tablespoons dry sherry
- 2 tablespoons water
- 2 tablespoons cornstarch
- 2 tablespoons black vinegar or 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1 garlic clove, finely minced
- 5 scallions, sliced lengthwise
- 1 tablespoon peeled ginger, sliced thin
- 1/2 cup unsalted peanuts or 1/2 cup cashews
Method
- In a bowl mix wine, soy sauce, water, 1 tablespoon cornstarch, vinegar, sugar. Set aside.
- Next toss cubed chicken with egg white and 1 tablespoon cornstarch in a separate bowl. Set aside.
- Heat up peanut oil in a wok and add the crushed red chilies and whole Sichuan peppercorns. Saute until chillies begin to turn brown. Remove chilies mixture and set aside.
- Place coated chicken in wok over high heat until browned, about 5 minutes. Remove from wok and set aside.
- Pour out oil, leaving about a tablespoon in wok, reduce heat, and add ginger, scallions, and garlic and saute for about 2 minutes.
- Reduce heat to low and add wine mixture, stirring for about 2 minutes or until sauce thickens.
- Add chicken, nuts, and chilies mixture. Stir over heat for about 4 minutes.
