Chinese recipes
Spicy Chicken Stir-Fry With Peanuts

1 large egg white
1 tablespoon sugar
1 tablespoon soy sauce
1/2 teaspoon kosher salt
1/8 teaspoon freshly-ground black pepper
1/2 teaspoon cornstarch
1 pound skinless boneless chicken breast meat -- cut into 1/2" dice

Stir Fry:

2 cups vegetable oil
3/4 teaspoon crushed red pepper flakes
2 teaspoons balsamic or black Chinese vinegar
1 tablespoon soy sauce
1/8 teaspoon sugar
1 teaspoon cornstarch -- dissolved in
2 tablespoons water
1/3 cup unsalted roasted peanuts
1 tablespoon minced fresh coriander
Cooked white rice -- for serving

To make the marinade: Mix the egg white, sugar, soy sauce, salt, pepper, and cornstarch together in a medium bowl. Add the chicken pieces and set aside to marinate for 15 minutes.

When ready to serve, in a medium-sized heavy-bottomed saucepan or wok, heat the oil to 350 degrees. Remove the chicken pieces from the marinade. Deep-fry the chicken pieces for about 1 minute. Carefully pour the chicken and oil into a strainer or colander set over a bowl to drain the oil completely from the chicken. Reserve the oil.

To stir-fry: Heat 2 tablespoons of the strained oil in a medium-size skillet or wok. Add the red pepper flakes to flavor the oil and cook for 30 seconds to 1 minute, then add the chicken, vinegar, soy sauce,and sugar, and heat for 1 minute. Add the cornstarch mixture, bring to a boil, and stir in the peanuts. Transfer the stir-fried chicken to a warmed platter, sprinkle with the coriander, and serve immediately with rice.

This recipe yields 4 servings.


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