Ingredients
1.5 to 2 lbs boneless, skinless chicken thighs
4 Tbsp vegetable oil
8 dried red chilies, seeded and chopped
8 cloves garlic, sliced
16-20 slices ginger root (thin)
5 Tbsp dry sherry or white wine
12 green onions, cut into thin rounds
225 grams peanuts
Marinade:
40 ml gluten-free soy sauce
40 ml dry sherry or white wine
3 Tbsp corn starch
60 ml egg white, beaten
Sauce:
60 ml gluten-free soy sauce
30-60 ml Sriracha sauce
3 Tbsp white wine
3 Tbsp sugar
2 Tbsp corn starch
360 ml gluten-free chicken stock
Preparation
Directions: 1 - Cut chicken into 1/2 to 1 inch pieces 2 - Prepare marinade. Add marinade to chicken and marinate for 30 minutes or more. 3 - Prepare the sauce 4 - Heat a wok or large skillet over high heat until it smokes. 5 - Add oil and swirl around pan 6 - Working in batches, add chicken to pan, and cook for two to three minutes remembering to scoop chicken and scrape bottom. Move chicken to expose bottom of pan and add garlic, ginger, and chilies. Cook for 30 seconds then mix with chicken. Splash sherry or wine around sides of pan, stir for another minute or two. Remove chicken and set aside. Cook remaining chicken in same manner until complete, wiping pan with paper towel between batches to prevent burning. 7 - Return cooked chicken to pan, add green onions and cook for another minute. 8 - Stir sauce, add to chicken and mix until sauce thickens. 9 - Add peanuts, mix through, and serve.
