Description
You won’t need to go out once you make this!
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or chicken thighs are fine, too
- ¼ cup water
- ½ tsp salt
- 1 egg
- ¼ cup plus 2 tbsp corn starch
- 1 tbsp vegetable oil
- ¼ tsp black pepper
- ¼ tsp salt
Instructions
- Start by preparing the chicken. Whisk together water, salt, egg, cornstarch and
vegetable oil. When smooth and well combined, add chicken and toss until meat is well coated. Cover and set aside in refrigerator for 90 minutes. - Now, on to the veggies. In a lidded jar, shake together wine, soy sauce, water, sesame oil, ginger, garlic and cayenne. Set aside.
- In a bowl, stir cornstarch and water until smooth. Set aside.
- Add 2 tbsp vegetable oil to wok or skillet on high flame.
- When the oil is piping hot, add chicken. Toss on high heat until golden and slightly crispy. Remove chicken to an oven-safe dish. Let chicken stay warm in low temperature oven.
- Keeping the heat high, add remaining vegetable oil to wok or skillet along with bell pepper and zucchini. Cook until slightly browned. Remove veggies and place alongside chicken in warm oven.
- Add dried chilies to wok or skillet. Cook for 1 min.
- Add green onions, peanuts, and the jar of wine, soy sauce, sesame oil, water, ginger, and garlic. Bring to a rapid boil and let cook for 1 minute.
- Add cornstarch and water mixture. Stir until well combined. Cook for 1 minute.
- Put chicken and veggies back into the wok or skillet. Stir to combine. Let cook for a minute or two.
- Garnish with fresh cilantro.
- Serve piping hot with freshly made rice.
