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After my recent adventure traveling to China, I brought back one of America’s favorite Chinese recipes that I’m excited to share with you. It was taught to me by a local Chinese chef in the city of Kunming.
3 whole Chicken Breasts, Diced
1 teaspoon Salt
1 teaspoon Cornstarch
1 dash Soy Sauce
½ cups Peanuts
1 whole Carrot
¼ cups Cooking Oil
1 whole Carrot Diced
1 stalk Chinese Lettuce Root Or Celery
3 Tablespoons Chinese Oyster Sauce
1 Tablespoon Sugar
½ teaspoons Sesame Oil
1 teaspoon Sichuan Hot Pepper Paste
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