Feb 27
Ingredients:
| 3/4 | cup low-salt chicken broth |
| 2 | tbsp tamari |
| 1 | tbsp balsamic vinegar |
| 1/4 | cup plus 1 tablespoon cornstarch (or tapioca starch) |
| 2 | tsp toasted sesame oil |
| 3/4 | tsp Kosher salt and freshly ground black pepper |
| 1 1/2 | lbs boneless, skinless chicken breasts, cut into 1 1/2-inch pieces (roughly 3 breasts) |
| 1/4 | cup olive oil (or coconut oil) |
| 2 | red dried chiles, split lengthwise (reserve the seeds) |
| 2 | tbsp minced fresh ginger |
| 1 1/2 | tsp granulated sugar (or rapadura sugar) |
| 6 | scallions, thinly sliced, whites and greens kept separate |
| 1 | red bell pepper, seeded and cut into 1-inch pieces |
| 2 | 2 inner ribs celery, cut crosswise 1/2 inch thick |
| 1/4 | cup dry sherry (or white wine) |
| 1/4 | cup coarsely chopped salted peanuts |
Preparation:
- Whisk chicken broth, tamari, balsamic vinegar, 1 tbsp cornstarch, sesame oil and sugar in a bowl.
- In separate bowl, toss chicken with salt and pepper.
- Add remaining 1/4 cup cornstarch and toss with chicken until coated. Shake off excess.
- Heat oil in large, flat bottom skillet on medium heat.
- Saute chicken, flipping after a couple minutes until brown on 2 sides. It’s ok if chicken sticks to pan slightly.
- Add remaining oil to skillet
- Add chilies with seeds, ginger and whites of scallions
- Stir for a minute.
- Add red pepper and celery until the soften slightly (2 min)
- Add sherry (or wine) scrapping bottom of pan to mix in all the brown bits for about 1 minute
- Stir in chicken broth mix and bring to boil.
- Sauce should thicken quickly.
- Make sure chicken is cooked through and server over rice.
- Garnish with greens of scallions and peanuts
(Original recipe modified from Fine Cooking Magazine #76)