Chinese Chicken with Dry Red Pepper & Peanuts

In 1976 my mom took a Chinese class from an elderly Chinese woman and this recipe opened my mind to a whole new world of food.  

It has become a favorite of my kids and husband and the recipe has been requested by many neighbors.

Alter the recipe by using ½ teaspoon dried red pepper flakes if you find it too spicy.

Total Time 1 hour

4 servings

• 2 lbs. chicken breasts, cut into thin slivers; bite size (cuts best if partially frozen)

• 1 teaspoon dried red pepper flakes or 8 pcs dry hot red peppers (found in international grocery stores)

• 4 tablespoons oil

• ½ cup peanuts, unsalted no skin on

• 1 tablespoon soy sauce (to marinade chicken)

• 4 ½ teaspoons cornstarch (to marinade chicken)

• 1 teaspoon chopped ginger

• 4 tablespoons soy sauce (seasoning sauce)

• 2 tablespoons wine (seasoning sauce)

• 1 tablespoon rice vinegar (seasoning sauce)

• 2 tablespoons sugar (seasoning sauce)

• 1 teaspoons cornstarch (seasoning sauce)

• 2 teaspoons dark sesame oil (seasoning sauce)

Instructions

1. Combine 1 tablespoon soy sauce and 4 ½ teaspoons of cornstarch in medium bowl. Add cut chicken (should be bite size). Marinate 30 minutes.

2. Combine seasoning sauce ingredients in small bowl; 4 tablespoons of soy sauce through sesame oil, stir.

3. In wok or large skillet place peanuts in ungreased pan. Turn heat on medium and stir constantly until peanuts start to change colors and remove immediately from skillet in small bowl.

4. Add 2 tablespoons of oil, when hot add chicken. Cook until no longer pink and remove chicken into small dish.

5. Add 2 tablespoons oil and red pepper flakes or dry hot red peppers. Cook on medium high heat until peppers start to blacken, add ginger, and chicken back in.

6. Stir quickly and add seasoning sauce, stir until thickened then turn off heat.

7. Add peanuts just before serving; mix well. Serve with rice and enjoy!