Ingredients

The following ingredients have 6 Servings
  • 2 pounds boneless chicken breast or thigh meat (cut into bite-sized pieces)
  • 2 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • 2 tablespoons Shaoxing wine (or Mirin, or white wine)
  • 2 tablespoons brown sugar
  • 1 tablespoon vegetable or peanut oil
  • 1 red bell pepper (seeded and chopped into 1-inch pieces)
  • 1 small zucchini (cut into bite-sized chunks)
  • ¾ cup chopped scallions
  • ¾ cup dry roasted peanuts
  • 4-6 dried Chinese red chiles (cut into segments (Tien Tsin peppers))
  • 3 tablespoons oyster sauce
  • 2 tablespoons soy sauce
  • 2 teaspoon sesame oil
  • 3-4 cloves garlic (minced)
  • 1 tablespoon fresh grated ginger
  • ½ teaspoon ground black pepper

Instruction

  • For the Marinade: Cut the chicken into 1-inch bite-sized pieces. Place the chicken chunks in a large zip bag. Add in 2 tablespoons each of cornstarch, soy sauce, Shaoxing wine, and brown sugar. Close the bag and massage the chicken to coat all the pieces. Then chill for at least 30 minutes. (Or all day.)
  • Meanwhile, chop the bell pepper, zucchini, scallions, dried chiles, garlic and ginger.
  • For the Stir Fry Sauce: In a small measuring pitcher (or bowl) mix the oyster sauce, soy sauce, sesame oil, minced garlic, ginger, and black pepper. Mix well.
  • Set a large sauté pan (or wok) over medium-high heat. Add the vegetable oil. Once hot, add in the chicken and marinade. Stir fry the chicken pieces until mostly cooked through, 3-4 minutes. Then stir in the red bell pepper, zucchini, and peanuts. Stir-fry the vegetables for another 2 minutes, until lightly cooked, but still firm.
  • Stir in the sauce and stir fry another 2 minutes, until thick and well coated. Finally stir in the scallions. Serve warm over rice, fried rice, or cauliflower rice.