1 lb. chicken, cut into chunks
1/4 c. chicken broth
6 Tbsp. soy sauce
6 Tbsp. sesame oil, divided
4 Tbsp. cornstarch, dissolved in 4 tablespoons water
3 heaping Tbsp. hot chile paste
3 tsp. distilled white vinegar
6 tsp brown sugar
5 green onions, chopped
3 cloves chopped garlic
1 can water chestnuts
1-2 handfuls peanuts
water
In a medium-sized bowl, combine 1 Tbsp. chicken broth, 1 Tbsp. soy sauce, 1 Tbsp. oil and 1 Tbsp. cornstarch/water mixture and mix together. Add chicken pieces to mixture. Toss to coat. Cover bowl and place in refrigerator for about 30 minutes.
Meanwhile, combine remaining broth, soy sauce, oil and cornstarch/water mixture. Add chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a large skillet, heat sauce slowly.
Remove chicken from marinade and saute in a medium skillet until meat is white and juices run clear. Add sauteed chicken to sauce and let simmer together until sauce thickens. If the sauce is too thick, add a little bit of water at a time until sauce reaches desired thickness.
Recipe from Favorite Family Recipes.
We really like this one. I used hot chile sauce because we already had it. Sam loves that stuff. I put in about 4 tablespoons of it and it was a little too spicy. I will only put in 3 next time. This one had really good flavors. I did add some zucchini into it which was a great addition. I will add more veggies next time.
ReplyDelete