This spicy dish is a menu staple in Chinese restaurants, but you can easily have it prepared at your home using quality ingredients by skilled cooks.
Recipe by: Mayumi Tavalero
Cook Times
Active Prep20
Hands-On Cook15
Hands-Off Cook0
Passive0
Total Time35 minutesminutes
Recipe Serving Size10people
Cooking Tools Required
Cutting board, Measuring cups and spoons, Saute pan, Sharp Knives, Skillet, Spatula, Top Stove, Wok
Ingredients
3poundboneless skinless chicken thighdiced
Marinade for chicken:
4tablespoongluten free soy sauce
2tablespoondry sherryfor non-alcohol sub apple cider vinegar
4tablespooncorn starch
2tablespoonavocado oildivided
Stir Fry
3tablespoonfresh gingergrated
1bunchfresh chivefinely chopped
1cupgreen bell pepper1/2 inch dice
1cupred bell pepper1/2 inch dice
1cupzucchini1/2 inch dice
4tablespoongluten free soy saucemore or less to taste, or dietary restriction
4tablespoonsriracha sauce
1cuproasted peanuts
Instructions
Place the diced chicken in a medium bowl.
Add the marinade ingredients and mix thoroughly.
Let chicken marinate at room temperature for 15 minutes.
Heat a large sauté pan or wok over high heat
Add 1 tablespoon of the oil.
Carefully place chicken pieces in pan, spreading them out. Cook without stirring for a minute or so, then stir-fry and cook until chicken is almost fully done. Remove from pan and set aside.
To the same pan add the remaining 1 tablespoon oil.
Add the ginger and chives and cook for a minute or less, just until garlic is golden.
Add all the vegetables to the pan and stir-fry for a minute or two.
Add the cooked reserved chicken, mixing well to combine.
Stir-fry for several minutes more, then add the soy sauce and sriracha sauce.
Adjust seasonings. Vegetables should be slightly crisp, not limp and chicken should be cooked through.