For whatever reason, there is no delivery Chinese where I live. So time to take matters into my own hands.
I recommend making this before you go out and then scarfing it when you get home. But ymmv.
Chicken w/ Marinade
- 1 lb chicken cut into cubes (I like boneless skinless thighs, you might not like flavor and prefer chicken breasts)
- 1/2 tsp kosher salt
- 1/4 tsp white peppr
- 1 tsp soy sauce
- 1 tsp dry sherry
- 1/2 tsp sugar
- 1 tsp roasted sesame oil
- 1/2 tsp cornstarch
Chicken Directions
- Whisk together everything but chicken
- Toss chicken in sauce
- Let sit at least 1/2 hour
Stir Fry Sauce
- 2 tbs soy
- 1 tbs sherry
- 2 tbs rice vinegar
- 1/4 cup chicken stock
- 1 tbs sugar
- 1 tbs roasted sesame oil
- 1 tbs cornstarch
Stir Fry Sauce Directions
- Combine soy, sherry, vinegar, stock, sugar, sesame oil, cornstarch and whisk together
Stir Fry Stuff
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 carrot sliced on the bias
- 2 scallions sliced
- 1/2 cup roasted peanuts
- 1 tbs minced garlic
- 1 tbs minced ginger
- 10 red Chinese peppers (Japones)
- Cooked white rice
Directions
- Heat wok on high till smoking
- Add 1 tbs of canola oil
- Add chicken, distribute, and brown for a minute or so
- Move chicken around until cooked another two or three minutes
- Evac chicken
- Wipe wok
- Add 1 tbs of canola oil
- Cook peppers and carrot
- Move veggies to side of wok
- add garlic, chillies, half of the scallions, chilies, and peanuts – cook 30 seconds
- Add chicken back to wok
- Toss in sauce, cook till thickened
- Toss in remaning scallions
- Serve over rice
Notes and Props
I looked at several cookbooks and a bunch of online recipes and they all seemed about the same. So i started with Kenji Lopez Alt’s (cause he’s the man). I subbed carrot for celery because yuck. I also found Kenji’s not to have enough sauce and too much sherry. I adjusted this recipe for the next time i make it. I also didn’t have my wok hot enough. That won’t happen again.
Here’s a link to the original