A Chinese-style wok dish where cubed chicken breast is stir-fried over high heat and combined with dried red chili peppers, garlic, and roasted peanuts. With its sweet-sour-spicy balanced sauce, it comes together quickly for dinner tables alongside steamed rice.
Mix the diced chicken breast with soy sauce and cornstarch and let it rest for about 10 minutes; the starch coats the outside of the meat lightly, keeping it juicy when cooked.
Mix soy sauce, rice vinegar, and sugar in a small bowl and set aside; it will be added all at once when the stir-fry is done.
Heat the oil well in a large pan, add the marinated chicken, and stir-fry over high heat until the outside is browned, then set aside.
In the same pan, add dried red chili, garlic, and spring onion and fry for a few seconds; put the chicken back in, pour in the sauce, sprinkle with peanuts, and stir-fry a little longer. Note: dried chilies burn quickly, keep stirring constantly.
Important: don't add the chicken before the wok or pan is thoroughly hot; otherwise the meat will release its juices and boil instead of searing. Note: dried red peppers can burn within seconds, sauté them briefly while stirring constantly. Allergen: contains peanut (nut) and soy sauce (gluten).
To get a glossy, sticky consistency in the sauce, you can mash a small amount of cornstarch with cold water and add it in the final minute of cooking.
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