Chicken with peanuts and dried chiles in sweet-savory-spicy sauce.
Dried Chinese chiles or chiles de arbol work well. Unsalted roasted peanuts are best; raw peanuts can be toasted in the dry wok first.
Heat level is adjustable; use fewer chiles for milder, more for spicier. Serve over steamed white rice.
Ingredients
Scale
Measurement units
- Boneless skinless chicken thighs, cut into 1-inch cubes
- Soy sauce (for marinade)
- Cornstarch (for marinade)
- Vegetable oil
- Dried red chiles, cut into 1-inch pieces
- Garlic cloves, minced
- Fresh ginger, minced
- Scallions, white and green parts sliced separately
- Soy sauce (for sauce)
- Rice vinegar
- Hoisin sauce
- Chicken broth
- Sugar
- Cornstarch (for sauce)
- Toasted sesame oil
- Roasted unsalted peanuts
Ingredients
Scale
Measurement units
- Boneless skinless chicken thighs, cut into 1-inch cubes
- Soy sauce (for marinade)
- Cornstarch (for marinade)
- Vegetable oil
- Dried red chiles, cut into 1-inch pieces
- Garlic cloves, minced
- Fresh ginger, minced
- Scallions, white and green parts sliced separately
- Soy sauce (for sauce)
- Rice vinegar
- Hoisin sauce
- Chicken broth
- Sugar
- Cornstarch (for sauce)
- Toasted sesame oil
- Roasted unsalted peanuts
Instructions
Marinate the chicken
Marinate the chicken
Mix the sauce
Mix the sauce
Sear the chicken
Sear the chicken
Toast chiles and aromatics
Toast chiles and aromatics
Combine and finish
Combine and finish
Before you cook
Cook notes
- • Dried Chinese chiles or chiles de arbol work well.
- • Unsalted roasted peanuts are best; raw peanuts can be toasted in the dry wok first.
- • Serve over steamed white rice.
- • Heat level is adjustable; use fewer chiles for milder, more for spicier.
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