Wednesday, January 15th
Ingredients
>Chicken Breast, bite sized cuts 12 oz
>Dried red chili peppers, seeded and chopped 6-8
>Garlic, minced 2 cloves
>Unsalted peanuts 1/2 cup
>Frying oil 3-4 cups
Marinade
> Soy Sauce 1 tbsp
>Rice wine 1 tsp
>cold water 2 tsp
>cornstarch 2 tsp
Sauce
>Dark soy sauce 1 tbsp
>Light soy sauce 1 tsp
>Red wine vinegar 1 tbsp
>Chicken broth 1 tbsp
>Sugar 3 tsp
>Salt 1/2 tsp
>Sesame oil few drops
>Cornstarch 1 tsp
Preparation
>Marinate chicken
>Heat oil in wok to about 370 degrees then fry chicken until white
>Remove chicken then drain all but 2 tbsp of oil from wok
>Stir fry peppers until dark the add garlic and fried chicken and stir fry for 30 seconds
>Push contents to walls of wok then add sauce and peanuts
>Stir everything together and serve hot
I burned the living hell out of our garlic and peppers the first time around because I used way too much heat and was more focused on yelling at CJ to give me instructions. Other than this and the under cooking of the rice the dish was a total success. The dish was quick and simple. I wasn't totally satisfied with the results because the rice was really under cooked but for the first time I was full from one of our dishes so that made up for the rice. If I were to make this dish again I would definitely use less pepper seeds, I'm not a huge fan of heat and there maybe one too many seeds in the dish.
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