My favorite dish was one that my Taiwanese college roommate made. She finally handed me her recipe after much begging! An excellent Asian recipe to serve as an appetizer with toothpicks or with rice and a vegetable dish. Her measurements are not accurate because her family has made the dish for generations and they simply know how much to add.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 15 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 cups |
Ingredients
- ¼ cup cornstarch
- 3 tablespoons rice wine
- 2 tablespoons soy sauce
- ½ pound skinless, boneless chicken breast, cut into 1-inch pieces
- 3 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 2 teaspoons finely chopped fresh ginger root
- 6 dried red chile peppers
- ¼ cup rice wine
- ¼ cup soy sauce
- ¼ cup cornstarch
- ¼ cup white sugar
- 2 tablespoons water
- 2 tablespoons vinegar
- 2 teaspoons Asian (toasted) sesame oil
- ½ cup peanuts
- 4 green onions, cut into 1-inch pieces
Instructions
- Whisk 1/4 cup cornstarch, 3 tablespoons rice wine, and 2 tablespoons soy sauce together in a bowl. Add chicken to the marinade and stir to coat completely. Set aside to marinate for 15 minutes.
- Heat 2 tablespoons oil in a large skillet. Cook and stir chicken in the hot oil until completely browned; remove from oil with a slotted spoon to a bowl, retaining oil and drippings in the skillet.
- Pour remaining 1 tablespoon oil into the skillet and let it get hot before adding garlic, ginger, and red chile peppers; cook and stir until fragrant, about 1 minute. Return chicken to the skillet; cook and stir until the chicken is nearly cooked through, 3 to 5 minutes.
- Whisk 1/4 cup rice wine, 1/4 cup soy sauce, 1/4 cup cornstarch, sugar, water, vinegar, and sesame oil together in a bowl; pour over the chicken mixture. Cook until the sauce begins to bubble, 3 to 5 minutes. Add peanuts and green onion; cook and stir 1 minute more.
Nutrition Facts
| Calories | 458 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 35 mg |
| Dietary Fiber | 3 g |
| Protein | 19 g |
| Saturated Fat | 4 g |
| Sodium | 1390 mg |
| Sugars | 14 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Absolutely delicious! I used shallots instead of green onion because I had them on hand. I put in half a red and half a green bell pepper, and the added flavor was delightful. When I make it again (which I absolutely will!)I will also probably put half the sugar in, as it was a bit too sweet for our taste. Overall a great recipe!
It tasted good. I followed the recipe exactly omitting the peppers. The sauce was too thick and had a chalky texture. I think there was way too much corn starch for my liking in this recipe. In the future, I would take out the 1/4 cup corn starch and use a 1 tsp corn starch 1 tsp water slurry to thicken the sauce. Otherwise, it’s delicious and worth making.
I made two small changes in this recipe–I did not have the dried chile peppers but I did have chili garlic sauce (it’s made by Huy Fong Foods, it has a rooster on the jar). I used a heaping teaspoon, it’s got quite a kick and a little goes a long way. I also used one small package boneless, skinless chicken THIGHS instead of chicken breasts. This turned out FABULOUS. I served this with homemade vegetable fried rice–NO LEFTOVERS. My husband asked me to make a double recipe next time to make sure there is leftovers…….or at least extra for seconds. This is a very economical recipe to make.