Ingredients
- 4 chiles (dried red)
- 1 lb chicken breast
- 1/2 c peanuts
- 4 tb soy sauce
- 1 1/2 tb water (cold)
- 1 tb wine (white)
- 1 tb sugar
- 1 t gingerroot (chopped peeled)
- 1 t sesame oil
- 1/4 t garlic salt
- 1/2 t salt
Note: Chicken should be cut in 1-in. cubes. *More chiles may be used, to taste. Combine chicken, 2 tablespoons soy sauce, cold water, 1 1/2 tablespoons cornstarch and garlic salt in bowl. Stir evenly in one direction and let marinate 30 minutes. Remove tips and seeds from chiles, then cut in 1-inch pieces. Combine remaining 2 tablespoons soy sauce, wine, sugar, 1 teaspoon cornstarch, salt and sesame oil in small bowl. Heat 2 to 3 inches oil in wok to 400F. Add chicken and fry 30 seconds. Remove chicken and drain off all but 2 tablespoons oil. Heat oil and fry chiles until black. Add gingerroot and chicken, stirring and tossing together. Add soy-wine mixture and cook, stirring, just until thickened. Remove from heat and sprinkle with nuts.