Ingredients
- 1/2 cup apple juice
- 1/4 cup soy sauce
- 1/4 cup plum wine
- 5 garlic cloves, minced
- 1/2 tsp five-spice powder
- 4 boneless chicken breasts, skinned and cut into bite-size pieces
- 6 Tbsp. sesame oil
- 3 small dried red chilies, halved and seeded
- 1/2 tsp cayenne pepper
- 1 cup peeled an chopped carrots
- 3/4 cup chopped unsalted dry-roasted peanuts
- 2 cups sliced celery
- 1 1/3 cups sliced mushrooms
- 1 tsp cornstarch
- freshly cooked rice
Preparation
Step 1
Combine 1/4 cup apple juice and next four ingredients in medium bowl. Add chicken and stir to coat. Marinate 30 minutes.
Meanwhile, heat 3 Tbsp oil in wok or large skillet over high heat. Add 1 1/2 chilies and cayenne pepper and stir until lightly sizzling. Remove chilies with slotted spoon and discard.
Add carrots and peanuts and stir-fry 1 minute. Add celery and stir-fry until vegetables are crisp-tender, about 1 minute. Add mushrooms and stir-fry until softened slightly, about 30 seconds. Remove from wok.
Drain chicken, discard marinade. Add remaining oil and chilies to wok and heat until sizzling. remove chilies with slotted spoon and discard. Add chicken and stir-fry until opaque, about 3 minutes. Dissolve cornstarch in remaining 1/4 cup apple juice and add to wok. Return vegetable mixture to work and stir-fry until sauce thickens, 3 to 5 minutes. Serve immediately with rice.