A Chinese wok dish of diced chicken breast seared over high heat with dried red chilies, garlic, and roasted peanuts. Tossed in a sweet, sour, and spicy sauce, it makes a quick dinner with steamed rice.
Combine the cubed chicken breast with the soy sauce and cornstarch. Let it rest for about 10 minutes; the cornstarch lightly coats the chicken and helps it stay juicy as it cooks.
Combine the soy sauce, rice vinegar, and sugar in a small bowl and set aside. Add it all at once after cooking the chicken.
Heat the oil in a wide skillet until very hot. Add the marinated chicken and stir-fry over high heat until the outside is browned, then transfer it to a plate.
Add the dried red chilies, garlic, and green onions to the same skillet and stir-fry for a few seconds. Return the chicken to the skillet, pour in the sauce, add the peanuts, and stir-fry briefly. Caution: dried chilies burn quickly, so keep stirring.
Make sure the wok or skillet is very hot before adding the chicken; otherwise, it will release its juices and steam instead of searing. Dried chilies can burn in seconds, so stir constantly and cook them briefly. Allergens: contains peanuts and soy; soy sauce may also contain wheat/gluten.
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