recipe from all recipes
Ingredients: [‘cornstarch’, ‘rice wine’, ‘soy sauce’, ‘chicken breast’, ‘vegetable oil’, ‘garlic cloves’, ‘fresh gingerroot’, ‘dried hot red chili peppers’, ‘rice wine’, ‘soy sauce’, ‘cornstarch’, ‘white sugar’, ‘water’, ‘vinegar’, ‘sesame oil’, ‘peanuts’, ‘green onions’]
Quantity of Ingredients: [“”,”1/4 cup cornstarch”,”3 tablespoons rice wine”,”2 tablespoons soy sauce”,”1/2 lb chicken breast, skinless, boneless, cut into 1-inch pieces “,”3 tablespoons vegetable oil, divided “,”2 garlic cloves, minced “,”2 teaspoons fresh gingerroot, finely chopped “,”6 dried hot red chili peppers”,””,”1/4 cup rice wine”,”1/4 cup soy sauce”,”1/4 cup cornstarch”,”1/4 cup white sugar”,”2 tablespoons water”,”2 tablespoons vinegar”,”2 teaspoons sesame oil (toasted)”,”1/2 cup peanuts”,”4 green onions, cut into 1-inch pieces “]
Number of Servings: 4
Steps: [‘1.Whisk 1/4 cup cornstarch, 3 tablespoons rice wine, and 2 tablespoons soy sauce together in a bowl. Add chicken to the marinade and stir to coat completely. Set aside to marinate for 15 minutes.’, ‘2.Heat 2 tablespoons oil in a large skillet. Cook and stir chicken in the hot oil until completely browned; remove from oil with a slotted spoon to a bowl, retaining oil and drippings in the skillet.’, ‘3.Pour remaining 1 tablespoon oil into the skillet and let it get hot before adding garlic, ginger, and red chile peppers; cook and stir until fragrant, about 1 minute. Return chicken to the skillet; cook and stir until the chicken is nearly cooked through, 3 to 5 minutes.’, ‘4.Whisk 1/4 cup rice wine, 1/4 cup soy sauce, 1/4 cup cornstarch, sugar, water, vinegar, and sesame oil together in a bowl; pour over the chicken mixture. Cook until the sauce begins to bubble, 3 to 5 minutes. Add peanuts and green onion; cook and stir 1 minute more.’]