A: For marinating
1. 2 boneless chicken breast, small size, about 1 ¼ cup, cubed
2. 1 T cooking wine
3. ½ t salt
4. ½ t corn starch
B:
5. ½ t ginger, chopped
6. 1 stalk green onion, finely chopped
7. 2 cloves of garlic, chopped
C: For vegetables
8. 2 C of water
9. ½ C mixture of green, red, and yellow pepper, chopped
D: For sauce
10. 2 t soy sauce
11. ½ t Chinese vinegar
12. ½ t sugar
13. ½ t hot sauce (optional)
14. Few drops of sesame oil
15. ¼ t corn starch
E:
16. 2 -3 T canola oil
17. 5-6 pieces of dried hot pepper
18. ¼ C of peanuts
1. Marinate Chicken: Unfrozen chicken, cut the chicken to small dice, and place the chicken in a bowl; add the remaining ingredients in A and mix them well; place the ginger, green onion, and garlic on the top of the chicken, and set the bowl aside for at least 30 minutes.
2. Prepare sauce: mix all ingredients D in a small bowl, and set the bowl aside.
3. Cook veggie: Add two cups of water to a small sauce pan. Heat the water over high heat. Add the veggie mixture to the sauce pan when the water is at boiling. Drain the veggies when the water is at boiling again.
4. Cooking chicken: Heat wok over high heat, and add the oil when the wok is dried. Add the chicken when the oil is hot enough but not smoke, and stir chicken until the chicken change color (about 2-3 minutes). Then add the vegetables and the sauce, and continue to stir for about 15 seconds. Transfer the chicken mixture to a serving plate, sprinkle peanuts on top of the dish. Serve the chicken when it is warm.
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