Gong Boa Chicken
Ingredients:
- 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:
- Cut the chicken into ½ inch cubes. Marinate with soy sauce, white wine and cornstarch for 20 minutes.
- Dice all peppers and jalapenos into small cubes.
- 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.
- 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.
- Heat 1 tablespoon of oil, stir fry shallots first, then add all vegetables and cook until the flavors are combined.
- Return chicken, stir in hot bean sauce mixture and cook for another minute. Taste for seasoning.
- Turn off the heat, stir in roasted peanuts. Sprinkle chopped scallion.
- Serve with rice or warm tortillas wraps.
