Ingredients

The following ingredients have 4 Servings
  • 2 pounds chicken breast (900 g)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons cornstarch (30 g)
  • 2 teaspoons water (30 g)
  • 2 teaspoons vegetable oil (30 ml)
  • 3 tablespoons oyster sauce (45 ml)
  • 1 tablespoon chili garlic sauce (15 ml)
  • 1 tablespoon sugar (15 g)
  • 1 teaspoon sesame oil
  • 6 to 8 whole dried chilies
  • such as chilies de arbol
  • ¼ teaspoon salt
  • 1 tablespoon canola oil (15 ml)
  • 2 cloves garlic
  • chopped
  • 6 ounces green bell peppers (180 g)
  • cut into strips
  • 8 ounces red bell peppers (240 g)
  • cut into strips
  • 8 ounces onions (240 g)
  • cut into strips
  • ⅓ ounce dried red chili peppers (10 g)
  • 2 ounces dry roasted peanuts (50 g)
  • *Learn how to cut up a whole chicken!

Instruction

  • Slice the chicken across the grain into ¼-inch thick tiles on an angle to make thin, ¼-inch planks
  • Place the chicken in a shallow bowl and add baking soda, salt, cornstarch, water and vegetable oil
  • Massage all the ingredients into the meat to combine
  • Set it aside until ready to use or you can cover and refrigerate for a few days
  • Combine all sauce ingredients and set aside
  • Heat the oil to medium high in a medium sauté pan and sauté the garlic until light brown
  • When you see the first wisps of white smoke, stir in the chicken and cook undisturbed for about 30 seconds
  • Stir and scrape the pan and cook for another 30 seconds
  • Stir in bell peppers, onion, red chilies and peanuts, and cook them for about 2 minutes until the onions start to turn translucent
  • Add the sauce, stir constantly, and cook for an additional minute until the ingredients are piping hot and combined