Ingredients
- MARINADE FOR CHICKEN
- Boneless & skinless chicken breast ( cut into 1 inch cubes)- 1 kg / 2.2 lb
- Light soy sauce-1 1/2 tbsp.
- Cornstarch- 1 1/2 tsp.
- Baking soda- 1 tsp.
- Shaoxing rice wine- 1 tbsp.
- Vegetable oil- 2 tbsp.
- FOR THE SAUCE
- Vegetable/Chicken stock or water- 1/2 cup
- Light soy sauce- 5 tbsp.
- Dark soy sauce-2 1/2 tbsp.
- Balsamic vinegar- 2 tbsp.
- Chinese Shaoxing rice wine- 2 tbsp.
- Palm sugar- 1 1/2 tbsp.
- Corn flour- 1 tbsp.
- FOR STIR FRY
- Vegetable oil- 5 tbsp.
- Sesame oil- 1 tbsp.
- Ginger ( finely chopped)- 1 tbsp.
- Garlic cloves ( finely chopped)- 4-5
- Green bell pepper ( seeded & diced)- 1, medium size
- Red bell pepper ( seeded & diced)- 1, medium size
- Dry red chilies ( seeded) -7-10
- Scallion stems ( sliced)- 2-3 tbsp.
- Roasted unsalted peanuts- 1/2 cup
Instructions
- In a large bowl combine all the ingredients for the chicken marinade. Pour the marinade over the chicken cubes and marinate 10-30 minutes.
- In another bowl mix the sauce ingredients together. Make sure that palm sugar is completely dissolved.
- Heat 5 tbsp. vegetable oil & 1 tbsp. sesame oil in a large wok or pan, add the marinated chicken pieces. Fry chicken 5-10 minutes until slightly browned or 80 % cooked. Dish out the chicken and keep aside.
- In the same work/ pan stir fry garlic, ginger and dry chilies until aromatic, then add the diced bell peppers and sir fry for another 1 minute.
- Pour the prepared sauce into the pan /wok and bring it to a boil. Keep stirring.
- When the sauce is slightly thickened , add the chicken back to the pan/wok. Mix well to coat all the ingredients evenly and cook 2-3 minutes.
- Add in the sliced scallions stems and roasted peanuts.
- Serve immediately with steamed rice or Asian fried rice.
- Enjoy!
- Category: Chicken recipes
- Cuisine: Chinese