I saw this recipe on SeriousEats and thought it would be a good match for us. I had all of the ingredients in the kitchen except for the Chinese wine and peanuts so I used sherry and cashews instead. The meal has some nice bursts of flavor in it. It is a good leftover meal, too. Here is the recipe list if you are too lazy to go over to Serious Eats.
Ingredients
- 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 teaspoon 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)
