Spicy Chinese Diced Chicken
This is another Saveur Magazine recipe so go out and buy this magazine. it is the best.
1 tablespoon cornstarch
1 tablespoons soy sauce
One pound diced chicken breast
3 tablespoons rice wine
3 tablespoons water
Two tablespoons sugar
4 teaspoons balsamic vinegar
One tablespoon sesame oil
2 teaspoons soy sauce plus 3 tablespoons soy sauce
Stir Fry the following
3 tablespoons peanut oil
10 to 12 dried, seeded, steamed and halved hot chilis
2 cloves grated garlic
1/2 inch piece of grated ginger
Mix one tablespoon soy sauce and cornstarch together
Marinate the chicken for at least a half hour in the soy sauce and cornstarch mixture.
Mix the remaining soy sauce, rice wine, sugar, water, vinegar and sesame oil together. Set aside.
Heat the peanut oil and stir fry the chilis, half the scallions, garlic, and ginger for one minute
Add the chicken and stir fry till done , about 5 to 7 minutes, depending on the size of the diced chicken.
Add the sauce mixture and stir fry till it thickens. About 2 minutes
Add the peanuts and diced scallions on top
I did change the recipe just a little but it came out great
Serve with rice, vegetables and a crunchy egg roll.
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