Gong Boa Chicken


  • 2 boneless, skinless chicken breasts
  • 1/2 cup each, orange, red and yellow colored mini peppers
  • 2 small jalapeños (divide)
  • ½ cup roasted unsalted peanuts
  • 2 tablespoons shallots (divide)
  • 1 teaspoon finely minced ginger
  • 1 clove garlic, minced
  • 2 teaspoons brown sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon chopped scallion
  • 1 teaspoon hot bean paste sauce or use dried red pepper flakes
  • 1 teaspoon red vinegar
  • 1 tablespoon sherry or white wine
  • ½ teaspoon sesame oil
  • 1 package of soft tortillas (option)
  • salt and pepper

Marinade Sauce:

  • 1 tablespoon dark soy sauce
  • 1 tablespoon sherry or white wine
  • 1 teaspoon cornstarch
  • dash salt

Cooking steps:

  1. Cut the chicken into ½ inch cubes. Marinate with soy sauce, white wine and cornstarch for 20 minutes.
  2. Dice all peppers and jalapenos into small cubes.
  3. In a small bowl, mix well the sauce with hot bean paste sauce, white wine, vinegar, sugar, corn starch and a few drops of sesame oil.
  4. Heat 1 tablespoon of oil, stir fry jalapeno and shallots over high heat for a few seconds. Add garlic, ginger and chicken, cook for two minutes. Then add a tablespoon sherry, brown sugar and a dash of salt continue to cook or until chicken is tender. Remove chicken.
  5. Heat 1 tablespoon of oil, stir fry shallots first, then add all vegetables and cook until the flavors are combined.
  6. Return chicken, stir in hot bean sauce mixture and cook for another minute. Taste for seasoning.
  7. Turn off the heat, stir in roasted peanuts. Sprinkle chopped scallion.
  8. Serve with rice or warm tortillas wraps.