Makes 2 servings
4 skinless, boneless chicken thighs, cut into bite-size pieces
For The Marinade
1 tablespoon soy sauce
1 tablespoon Chinese rice wine or dry sherry (optional)
1 teaspoon corn flour
1 large garlic clove, well crushed
1 teaspoon finely grated ginger
1/4 teaspoon salt
For The Sauce
2 tablespoons soy sauce
2 tablespoons oyster sauce
3 tablespoons low-sodium chicken broth or water
1/2 teaspoon sesame oil
2 teaspoons corn flour
1 teaspoon sugar
2 tablespoons peanut oil or vegetable oil
1 medium onion, thinly sliced
2 cloves garlic, peeled and minced
1/2 tablespoon shredded ginger
2 long, dried red chili peppers, cut into 1-inch pieces with the seeds shaken out
2 teaspoons store-bought Asian chili and garlic paste, or chili paste
3 scallions, white parts cut into 1/8-inch lengths and green parts thinly sliced on the diagonal
3 tablespoons dry-roasted, salted peanuts, lightly crushed
1. Place the chicken pieces in a medium bowl and add the marinade ingredients. Stir well and leave to marinate at room temperature for 20 minutes.
2. Meanwhile, place all the sauce ingredients in a small bowl, stir and set aside until ready to use.
3. Heat the peanut or vegetable oil in a large wok or saute pan until very hot, then add the chicken pieces. Stir-fry briskly over high heat for about 5 minutes, until the chicken is browned all over. Transfer to a clean bowl, and set aside.
4. Add the sliced onion and the white parts of the scallion to the wok or pan, cook for 2 minutes until softened, then add the garlic, shredded ginger, dried chili and chili paste and cook for a further 2 minutes.
5. Return the chicken to the wok or pan and stir well to combine. Add the sauce ingredients to the wok or pan and bring to a boil. Reduce the heat, and simmer until the sauce is thickened and glossy.
6. Throw in the crushed peanuts, and toss well. Transfer everything from the wok or pan into a serving dish and garnish with the remaining scallion greens. Serve immediately with rice and sauteed greens, if desired.
Tip: For a complete one-bowl meal, add trimmed broccoli florets that have been cooked in boiling, salted water until just tender to the wok with the browned chicken in step 5.