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Ingredients
- 1 egg white beaten
- 4 tbl soy sauce
- 1 tbl cornstarch
- 1 tsp plus 2 tbl rice wine
- 4 boneless chicken breasts cut into bite sized pieces
- 3 tbl rice vinegar
- 2 tbl sugar
- 2 tbl hoisin sauce
- 2 tsp sesame oil
- 1/3 cup peanut oil
- 1 cup peanuts
- 5 dried hot chilis
- 2 cloves garlic minced
- 4 green onions
- 1- inch piece of ginger peeled and minced
Instructions
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combine the egg whites, 1 tbl of soy sauce, cornstarch and 1 tsp of rice wine in a large bowl
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add the chicken and marinate for 20-25 minutes
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in a separate bowl combine the remaining 3 tbl of soy sauce and the 2 tbl of rice wine with rice vinegar, sugar, hoisin sauce and sesame oil and set aside.
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heat the oil in a wok until hot and barely smoking
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add the peanuts and cook for 2 minutes, tossing them until they begin to brown.
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remove the peanuts to a heatproof plate
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add the chicken and toss to cook until slightly browned about 2-3 minutes
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remove the chicken to the plate with the peanuts.
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add the chilis and cook until almost black about 1 minute
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add the garlic, scallions and ginger along with any vegetables you want to add
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add the chicken and peanuts and the sauce
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toss to heat thru and coat the chicken, 2 minutes.
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Serve over rice.
Recipe Notes
You can add any veggies you like. I added red pepper and broccoli.
