1poundchicken breastskinless, boneless, or thigh cut into bite-size bits
2tablespoonsolive oil
10piecesdried red chiles
5stalksscallionssliced
2clovesgarlicgrated
1tablespoongingergrated
½cuppeanutsunsalted, dry-roasted
For The Marinade:
1tablespoonsoy sauce
2teaspoonrice wineor dry sherry
For The Sauce:
1tablespoonbalsamic vinegarChinese black vinegar
1teaspoonsoy sauce
1teaspoonhoisin sauce
1teaspoonsesame oil
2teaspoonssugar
2teaspoonscornstarch
1teaspoonground Sichuan pepper
4cupsassorted veggiescleaned and suitably cut up into bite-size pieces. (carrots, cabbage, celery, bok choy, bean sprouts, broccoli)
Instructions
Marinate the chicken in the marinade for at least 15 minutes.
Prepare the sauce leaving out the cornstarch and placing it in just before you are ready to pop it into the pan to coat the food.
Take your chiles and make slits in them so some of the dried seeds can escape and become part of the dish. Don’t do this if you don’t like heat.
Add the oil to the pan and saute the chiles until they start to darken. On high heat, add the chicken and stir-fry until no longer pink. This doesn’t take long– 2-3 minutes is usually enough.
Remove the chicken and add your veggies, starting with the longest cooking until they are all in and crunchy but done. Remove the chicken.
Add the scallions, garlic and ginger, and stir fry for a minute or so.
Add the sauce (having added the cornstarch now, stirring until it thickens. Pour in the chicken and veggies and stir to coat.
Add the peanuts and stir. Place on a serving dish and sprinkle additional scallions and peanuts on top.
Serve over rice.
Notes
You can serve rice noodles or other suitable noodles, such as cellophane. As I said, feel free to alter the vegetables as you desire. If you are using 4 cups of veggies to serve like 4 servings, I will double the sauce ingredients so that you have enough to coat it nicely. And do avoid eating any of the chiles. They are rather on the hot side!