Spicy Chicken with Peanuts
3 tablespoons peanut oil
3 dried red chiles, split lengthwise in half
1 pound boneless skinless chicken breasts, cut into 1-inch chunks
3/4 cup roasted peanuts
2 tablespoons good quality ready-made chicken stock
2 tablespoons Shaoxing rice wine or dry sherry
1 tablespoon dark soy sauce
2 teaspoons granulated 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
Heat a wok over a high heat. Add the oil and chilies and stir-fry for a few
seconds (you may remove the chiles 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 chiles 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 chiles, if you prefer; serve immediately.
Recipe courtesy of Great Food-Ken Hom