Hot Pepper Chicken
Nutty, ever so slightly sweet and spicy. You have to love how quick and easy to make this delicious dish.
hot chili peppers
apple cider vinegar
soy sauce, tamari
Cut chicken breasts into 1 by 1-inch squares.
Dredge in a mixture of corn starch and salt on a piece of wax paper.
Allow pieces to dry individually on wax paper about 20 minutes.
Remove seeds from fresh peppers.
Coarsely cut into strips.
Mix sugar, vinegar, soya sauce, wine together in a small bowl.
Heat oil in wok until smoking, add dredged chicken, stir fry on all sides.
If oil is hot enough for chicken, pieces will not stick to wok.
Add sugar and vinegar reserve, hot peppers.
Place cover over wok.
Add ½ cup water, cook over medium heat 5 minutes.
Self gravy should form in the bottom of wok.
Stir chicken in gravy so it will cook in gravy.
Gravy should become gelatinous after 5 minutes of cooking.
If it becomes too thick, thin gravy out with small amounts of water.
Sprinkle in 1 cup of peanuts, mix thoroughly.
NOTE: Canned hot peppers are too soft to be used for this dish.