General Tso's Favorite Chicken
3 tablespoons Chinese rice wine or dry sherry
1-1/2 tablespoons oyster-flavored sauce
2 teaspoons cornstarch
1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1/4 cup chicken broth1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon dark soy sauce
1 tablespoon sugar
2 teaspoons sesame oil
2 tablespoons cooking oil
6 small dried red chilies
1 tablespoon minced garlic
2 teaspoons minced ginger
2 green onions, cut into 1-inch lengths
1/2 teaspoon crushed dried red chilies
1-1/2 teaspoons cornstarch dissolved in 1 tablespoon water
1/4 cup roasted peanuts, coarsely chopped
Combine marinade ingredients in a bowl.
Place chicken in marinade and turn to coat.
Let stand for 10 minutes.
Combine sauce ingredients in a bowl.
Place a wok over high heat until hot.
Add oil, swirling to coat sides.
Add chilies and stir-fry for 10 seconds.
Add chicken and stir-fry for 2 minutes.
Add garlic, ginger, green onions, and crushed chilies; stir-fry for 1 minute.
Add sauce and cook, stirring for 1 minute.
Add cornstarch solution and cook, stirring, until sauce boils and thickens.
Place chicken on a serving plate and sprinkle with peanuts.
Serve with rice.
Makes 4 servings.