This recipe is one I have tinkered with for years. It is lovely and fragrant, very satisfying, delicious served on warm brown rice. I like to have some chunks of melon and fresh pineapple as a complimentary side salad. The sweetness of the fruit marries well with the spicy and savory chicken dish.
3 tbsp. soy sauce
1 tbsp. cornstarch
2 large boneless chicken breasts, cut into small cubes
1 tbsp. dry sherry
2 tsp. sugar
1 tsp. white vinegar
¼ cup peanut oil
½ tsp to 1 tsp. red pepper flakes (to your taste)
1/3 cup diced green onions (scallions)
½ tsp. ground ginger
½ cup salted peanuts
Blend 1 tbsp. soy sauce and cornstarch in a small steel or glass bowl; mix in chicken, set aside. Combine remaining soy sauce, sherry, sugar and vinegar, set aside.
Heat peanut oil in wok over high heat, add red pepper flakes, cook until pepper turns black. Add chicken, stir fry 3 minutes; remove. Stir fry scallions and ginger 1 minute. Return chicken to wok and cook 2 minutes longer, stirring constantly.
Add soy mixture, cook 1 minute longer, mix in peanuts and serve with brown rice. Serves 3 or 4.