3 tablespoons soy sauce, plus additional 1 tablespoon to taste
3 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 tablespoon chili sauce, plus additional 1/2 tablespoon to taste
3 tablespoons white vinegar
3 tablespoons granulated sugar
1 1/2 tablespoons minced spring onions (may add more to taste)
2 tablespoons chopped garlic
3 oz. chopped peanuts
2 tablespoons vegetable oil
Instructions
1) In a marinating dish or glass bowl, mix 1 1/2 tablespoons soy sauce, 1 1/2 tablespoons seasame oil and 2 tablespoons cooking wine.
2) Prepare chicken breast by dividing into bite-sized pieces. Place chicken pieces in marinating dish; make sure to coat all chicken with sauce mix. Refrigerate marinated chicken mix for at least 1 hour, or overnight.
3) Combine 1 1/2 tablespoons soy sauce, 1 1/2 tablespoons sesame oil and 2 tablespoons cooking wine. Add garlic, granualted sugar, vinegar, spring onions, peanuts and cornstarch mix. Cook sauce in a wok that sits on a low flame. Stir lightly to release aroma and flavor.
4) Heat a seperate pan on medium heat and coat surface with thin layer of vegetable oil. Once pan is hot, cook marinated chicken pieces until flesh turns white and juices are clear in color.
5) Add chicken to other pan once sauce is aromatic. Simmer on low heat until sauce is thickened and chicken is thoroughly cooked. Add more soy sauce or chili to flavor.
Originally Submitted
5/28/2013
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