Stir-Fried Chili Chicken With Peanuts

NPR | By Nadia Arumugam

Published February 6, 2011 at 1:12 PM MST

Makes 2 servings

4 skinless, boneless chicken thighs, cut into bite-size pieces

For The Marinade

1 tablespoon soy sauce

1 tablespoon Chinese rice wine or dry sherry (optional)

1 teaspoon corn flour

1 large garlic clove, well crushed

1 teaspoon finely grated ginger

1/4 teaspoon salt

For The Sauce

2 tablespoons soy sauce

2 tablespoons oyster sauce

3 tablespoons low-sodium chicken broth or water

1/2 teaspoon sesame oil

2 teaspoons corn flour

1 teaspoon sugar

2 tablespoons peanut oil or vegetable oil

1 medium onion, thinly sliced

2 cloves garlic, peeled and minced

1/2 tablespoon shredded ginger

2 long, dried red chili peppers, cut into 1-inch pieces with the seeds shaken out

2 teaspoons store-bought Asian chili and garlic paste, or chili paste

3 scallions, white parts cut into 1/8-inch lengths and green parts thinly sliced on the diagonal

3 tablespoons dry-roasted, salted peanuts, lightly crushed

1. Place the chicken pieces in a medium bowl and add the marinade ingredients. Stir well and leave to marinate at room temperature for 20 minutes.

2. Meanwhile, place all the sauce ingredients in a small bowl, stir and set aside until ready to use.

3. Heat the peanut or vegetable oil in a large wok or saute pan until very hot, then add the chicken pieces. Stir-fry briskly over high heat for about 5 minutes, until the chicken is browned all over. Transfer to a clean bowl, and set aside.

4. Add the sliced onion and the white parts of the scallion to the wok or pan, cook for 2 minutes until softened, then add the garlic, shredded ginger, dried chili and chili paste and cook for a further 2 minutes.

5. Return the chicken to the wok or pan and stir well to combine. Add the sauce ingredients to the wok or pan and bring to a boil. Reduce the heat, and simmer until the sauce is thickened and glossy.

6. Throw in the crushed peanuts, and toss well. Transfer everything from the wok or pan into a serving dish and garnish with the remaining scallion greens. Serve immediately with rice and sauteed greens, if desired.

Tip: For a complete one-bowl meal, add trimmed broccoli florets that have been cooked in boiling, salted water until just tender to the wok with the browned chicken in step 5.