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• 12 ounces seasoned chicken, diced
• 1/3 cup diced onion
• 1/4 cup red bell pepper, diced
• 1/4 cup roasted peanuts
• 8 pieces whole dried chilies
• 1/2 cup chayote, diced
• 1/2 teaspoon ginger, crushed
• 1/2 teaspoon garlic, crushed
• 2 1/4 teaspoons crushed red chili peppers
• 1/2 cup vegetable oil
• 1/2 teaspoon shaosing wine
• 1 teaspoons soy sauce
• 2 tablespoons chicken broth
• 1 teaspoons granulated sugar
• 1/16 teaspoon sesame oil
• cornstarch
• 1 tablespoons cornstarch, mixed with
• 2 tablespoons water

 

1. Heat a pot of boiling water to cook chayote. At the same time, heat 1/4 cup of oil in wok until hot. Add chicken and stir-fry until done.
2. Add onions and bell peppers and stir quickly until crisp. Remove and drain. Set aside.
3. Add chayote to boiling water for 60 seconds or until crisp and done. Remove and drain; set aside.
4. Heat 2 tablespoons of oil in wok until hot. Add whole dry chile peppers, garlic and ginger. Stir fry until fragrant.
5. Add all remaining ingredients except cornstarch mixture.
6. Bring to a boil.
7. Slowly stir in cornstarch mixture.
8. Add chicken and vegetables. Coat evenly with sauce.
9. Add roasted peanuts. Flavor with sesame oil if desired. Remove and serve on platter.