KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
YIELD:
Serves 4
ACTIVE TIME:
30 minutes
TOTAL TIME:
30 minutes
SPECIAL EQUIPMENT:
wok
Dark-meat chicken is tossed in a marinade designed to optimize its natural meatiness and improve juiciness and browning characteristics.
Stir-frying meat and vegetables in batches ensures that each is exposed to the maximum heat of the wok for better flavor and texture.
Sweet, sour, and savory elements come together in the simple sauce.
Note: If you can't find boneless skinless chicken thighs, you can debone them yourself using this guide. Shaoxing wine can be found in most Asian markets. If unavailable, dry sherry can be used in its place. If you can't find whole dried chilies, substitute with 1/4 teaspoon crushed red pepper flakes.
For the Chicken:
1 1/2 pounds boneless skinless chicken thighs, cut into 3/4-inch chunks (see note above)
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
1 teapsoon dark soy sauce
1 teaspoon Shaoxing wine (see note above)
1/2 teaspoon sugar
1/2 teaspoon roasted sesame oil
1/2 teaspoon cornstarch
For the Stir-Fry:
1 tablespoon dark soy sauce
1 tablespoon Shaoxing wine
1 tablespoon distilled white vinegar
2 tablespoons homemade or store-bought low-sodium chicken stock
1 tablespoon sugar
1 teaspoon roasted sesame oil
2 teaspoons cornstarch
3 tablespoons vegetable, peanut, or canola oil, divided
1 large red bell pepper, cut into 3/4-inch dice
1 large green bell pepper, cut into 3/4-inch dice
2 stalks celery, cut into 3/4-inch dice
1/2 cup roasted peanuts
2 teaspoons minced fresh garlic (about 2 medium cloves)
2 teaspoons minced fresh ginger
1 scallion, white and light green parts only, finely minced
8 small dried red Chinese or Arbol chilies (see note above)
|
1st Keep
 CatChefs
|
Comments