Ingredients
- 2 lbs boneless chicken breasts, cut in half horizontally and cut into 1/2 to 3/4" pieces
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp cornstarch
- Peanut oil for sautéing
- 3 scallions diced into whites and green separately
- 2/3 cups peanuts
- 6 cloves minced garlic
- 1 tbsp asian chili garlic paste
- 2 tsp sugar
- 5 dried mexican peppers
- 1 leek diced into 1/4" slices
Preparation
Step 1
1. Combine chicken, 1 tbsp soy sauce, 2 tsp rice vinegar, 1 tsp cornstarch in medium bowl and mix thoroughly. Refrigerate for 30 minutes to 2 hours.
2. Combine 2 tbsp soy sauce, 1 tbsp rice vinegar and 1 tsp rice vinegar, 2 tsp corn starch, chili paste, sugar in small bowl and mix until cornstarch is dissolved.
3. Heat peanut oil in wok over high heat until shimmering. Cook hot peppers until fragrant, 15 seconds Drain in strainer and reserve.
4. Add half of chicken to wok and spread in even layer. Cook for 1 minute w/o moving. Then cook, stirring constantly, until barely cooked through -- 1 more minute. Transfer to bowl. Repeat with rest of chicken.
5. Add more oil if needed and cook leeks for 1 minute until slightly charred but still crisp. Cook garlic for 30 seconds. Add peanuts, scallion whites, chicken and sauce. Cook stirring constantly until chicken is coated in glossy layer of sauce. Stir in scallion greens and serve immediately with steamed white rice.