10 oz boneless chicken breasts, cut into bite size pieces
2 tsp soy sauce
1/2 tsp cornstarch
2-3 dried red chilies
2 tsp cooking oil
2 cloves garlic, finely minced
1 red bell pepper, cut into 1 inch dice
3 tbsp chicken or vegetable stock
1 tbsp non aged balmsamic or chinese black vinegar
1/3 cup peanuts, unsalted, chopped, and roasted
Instructions
In a bowl, combine chicken with 1 tsp soy sauce and the cornstarch. Marinate for 10 minutes.
Meanwhile, soak the dried chilies in hot water for a few minutes. When softened, chop. You can discard the seeds if you want it a little less spicy.
Heat a wok or large saute pan over high heat. When hot, swirl in the oil and add the chicken. Spread the chicken out all over the surface of the pan. Sear on both sides until lightly browned but not cooked all the way through, about 4 minutes.
Add the chilies, garlic, and bell pepper. Stir fry until fragrant. Add the remaining tsp soy sauce, stock, and vinegar. Bring to a simmer and reduce the heat to medium low. Cook for 2 minutes or until chicken is cooked through. Top with peanuts.
Originally Submitted
9/3/2013
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