2 chicken breasts, skinless, boneless, and cubed into 1” pieces
1 egg white
1 Tbsp. starch corn
1 Tbsp. soy sauce (low-sodium)
1 Tbsp. sherry
Whisk all ingredients together until frothy and add chicken. Marinate at least 30 minutes, overnight is better.
1/2 cup oil, olive or rice bran
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.
1 Tbsp. corn starch
1 clove garlic, mashed
1 Tbsp. molasses
1 Tbsp. vinegar, rice preferred
1/3 cup water
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.)
- 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)
- 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.