Recipe by Kylie Kwong from Kylie Kwong from cook boook, 'My China' This was very tasty! Used chicken breast, the marinade made it very tender. I added chopped green onion along with the ginger also. Next time I make this though I'll add a veggie, snowpeas and onions would be good! This is a quick, easy and tasty meal!

Ingredients

4 serv.

chicken thigh fillets, cut into 1cm cubes↗600 g
cornflour cornstarch2 tablespoons
shaoxing wine↗2 tablespoons
peanut oil2 tablespoons
dried red chilies↗10
peanut oil2 tablespoons
extra
ginger↗2 tablespoons
cut into thin strips
brown sugar↗1 tablespoon
unsalted dry roasted peanuts↗1⁄2 cup
light soy sauce↗2 tablespoons
chinese black vinegar or 1 tablespoon balsamic vinegar↗1 tablespoon
sichuan salt and pepper1 pinch

Step-by-step instructions

1
Combine chicken with cornflour and shao hsing wine in a bowl. Cover, place in refrigerator and leave to marinate for 1 hour.
2
Place oil and chillies in a cold wok and then turn heat to low. Cook for about 1½ minutes or until chillies begin to darken slightly. Using a slotted spoon, immediately remove chillies and drain on kitchen paper.
3
Leaving chilli-infused oil in wok, turn heat up to high and stir-fry half the chicken cubes for 3 minutes. Remove with a slotted spoon. Add extra oil to wok with remaining chicken and stir-fry for 3 minutes.
4
Return all chicken to wok, along with ginger and reserved chillies and stir-fry for 30 seconds.
5
Add sugar and stir-fry for 30 seconds. Add peanuts, soy sauce and vinegar and stir-fry for 30 seconds. Serve immediately, sprinkled with Sichuan pepper and salt.

Source: food.com

Original recipe ↗

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