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

Sauce

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

5 scallions

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.

Published by cmangoff

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