2/3 Pound of boneless skinless chicken breasts.
2+ Tablespoon cornstarch, as much as needed.
1 Egg white.
1 Small green (or red) bell pepper.
1 Small piece fresh ginger (1 inch long), peeled. At least a tablespoon,
minced.
3+ Cloves garlic.
1 Tablespoon red wine or dry sherry.
1 Tablespoon of soy sauce.
1 Tablespoon sesame oil.
1 Tablespoon brown sugar.
1 Tablespoon crushed red pepper.
1/4 Teaspoon salt.
1/4 Cup vegetable oil.
2 Green onions with tops, cut into 1 1/2 inch pieces.
1/3 Cup unsalted dry roasted peanuts.
3/4 Cup jasmine rice.
Directions:
Rinse chicken and pat dry with paper towels. Cut chicken crosswise into 1/4 inch wide slices. Combine chicken and cornstarch in large bowl. Add egg white. Stir to combine. Set aside.
Cut bell pepper lengthwise in half. Remove stem and seeds. Rinse dry and cut into1/2 inch pieces. Finely chop ginger and garlic. Set aside.
Combine wine/sherry, soy sauce, sesame oil, sugar, red pepper and salt in cup. Set aside.
Heat wok over high heat about 1 minute or until hot. Drizzle vegetable oil into wok and heat 30 seconds. Add chicken. Stir fry until chicken is no longer pink in center. Remove chicken to large bowl. Reduce heat to medium.
Add ginger and garlic to wok. Stir fry 30 seconds. Add bell pepper and onions. Stir fry 1 minute. Return chicken to wok. Add peanuts and wine/sherry mixture. Stir fry until well mixed and heated through. Place chicken mixture over rice.
Makes two servings.
Notes:
Actually, with 3/4 cup of rice, it makes two servings with leftover for lunch the next day. Use jasmine rice. Use at least 4 cloves of garlic and at least 1 tablespoon of crushed red pepper, or as much as you can endure. This is a Szechuan dish. Any reasonable dry red wine does well. The nuts can be omitted, or for a change try pinenuts.
Don't add the cornstarch to the chicken & eggwhites until you are ready to cook them. It gets tacky if it just sits. Actually, don't measure the cornstarch. Just make certain the chicken is covered with it before frying.
I have yet to add too much minced garlic or minced ginger to a stirfry dish.
Serve with soy sauce & hot mustard.