|
1 1 2 2 1 4 |
cup tablespoon teaspoons teaspoons teaspoon tablespoons |
chicken
broth cornstarch sesame
oil rice
vinegar sugar soy
sauce |
Stir
all ingredients together to make sauce, set aside.
|
2-3 ¼ 1-2 |
cup tablespoons |
chicken
breasts, boneless and skinless, cut into strips white
wine or beer cornstarch |
Toss
chicken in liquid and cornstarch.
|
2 |
handful tablespoons |
dried
red chiles peanut
oil |
Heat
oil in wok until
smoking. Throw in chiles and cook until
blackened (remember to shut off the smoke alarm for this part). Add chicken, cooking
just until firm. Remove and set aside.
|
3-4 1-2 |
cloves teaspoons |
garlic,
minced or pressed fresh
ginger, grated |
Throw
in garlic and ginger for 15-30 seconds, then add sauce all at once. Stir until
thickened. Add:
|
1 1 1
½ ½ |
cup bunch cups cup |
peanuts green
onions, sliced in to 1 inch strips sugar
snap peas or snow peas grated
carrots whatever other veggies you like… |
Stir
vegetables in sauce until coated and heated. Add chicken and peppers, tossing
until coated. Serve over rice.