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General Tso's Chicken

Makes: 4 servings

Ingredients:

1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces

For the Marinade:
2 Tbsps. dry sherry or Chinese rice wine
1 Tbsp. dark soy sauce
2 tsps. cornstarch

For the Sauce:
2 Tbsps. chicken broth
1 Tbsp. rice vinegar
1 Tbsp. soy sauce
2 tsps. dark soy sauce
1 tsp. sesame oil
2 tsps. sugar
2 Tbsps. vegetable oil
8 whole dried chilepeppers
2 tsps. minced garlic
1 tsp. minced ginger
1/2 green bell peppers, diced
1/2 red bell peppers, diced
1 green onion, cut into 1-inch pieces
1/4 tsp. crushed red pepper
3/4 cup roasted unsalted peanuts
1 tsp. cornstarchdissolved in 2 teaspoons water

Cooking:

1. Combine marinade ingredients in a medium bowl. Add chicken; stir to coat. Let stand for 30 minutes. Combine sauce ingredients in a small bowl.

2. Place a wok over high heat until hot. Add oil and chiles and stir-fry until the chiles darken to a deep red, about 10 seconds. Add chicken and stir-fry for 2 minutes. Add garlic, ginger, bell peppers, green onion, and crushed red pepper; stir-fry for 1 minute. Add sauce and peanuts; cook, stirring, for 1 minute. Add cornstarch solution and cook, stirring, until sauce thickens and chicken is nicely glazed.

Adapted from Martin Yan's The Well-Seasoned Wok (Harlow & Ratner)
Copyright Yan Can Cook Group 2006