Ingredients:
2 chicken breasts, skinless, boneless, and cubed into 1” pieces
Marinade: Ingredients
1 egg white
1 Tbsp. starch corn
1 Tbsp. soy sauce (low-sodium)
1 Tbsp. sherry
Directions:
Whisk all ingredients together until frothy and add chicken. Marinate at least 30 minutes, overnight is better.
Cooking Ingredients:
1/2 cup oil, olive or rice bran
Directions:
Heat oil in fry pan and cook chicken in batches until it turns white with some brown. Remove from pan and drain on paper towels. Wipe fry pan clean.
Sauce: Ingredients
1 Tbsp. corn starch
1 clove garlic, mashed
1 Tbsp. molasses
1 Tbsp. vinegar, rice preferred
1/3 cup water
Directions:
Whisk all ingredients until smooth, then add:
2 bunches scallion, chopped
1/2 cup raw peanuts, shelled (dry roasted, unsalted will do.)
Final Assembly: Ingredients
1 Tbsp. Toasted sesame Oil
6 chili peppers, dried (this is where the “heat” comes from. So use fewer if you’re serving children or others who prefer their food less spicy.)
Directions:
- Heat sesame oil in fry pan and add dried chilis and sauté until they turn black. Remove chilis and discard.
- Add chicken and scallion/peanut sauce and cook until the sauce thickens. (About 5 minutes)
- Serve over rice.
¼ cup pignolis (a/k/a pine nuts)
9 cloves 9-10 cloves garlic, chopped (about 1½ bulbs)
2 Tbsp. lemon juice
2 Tbsp. lemon zest
5 cups basil leaves, loosely packed
1 ½ cups olive oil
1 tsp. kosher salt
1 tsp. coarse ground pepper
1 cup freshly grated parmesan (reggiano preferred)
Preparation:
- Combine walnuts, pine nuts and garlic in a food processer (steel blade) for 15 seconds or so.
- Add lemon juice and zest, salt and pepper and process another 10 seconds.
- Add basil. With the processor running, slowly add olive oil until basil is thoroughly pureed.
- Add parmesan and process for another minute.
