1 pound of chicken breasts, sliced into very small pieces
1 green bell pepper
1 red bell pepper
4 cloves of garlic, chopped
2 tablespoons of chili oil
3 teaspoons of cornstarch
2 tablespoon of Chinese cooking wine
2 tablespoons of peanut oil
1 tablespoon of natural cane sugar (use regular sugar if needed)
2 tablespoons of light soy sauce
¾ cup of chopped green onion
3 tablespoons of water
1 ½ teaspoon of Chinese Five Spice Blend
¾ cup of cocktail peanuts
1-3 red chilies (optional but recommended)
The trick with cooking on high heat is to constantly move the food around in the pan. Tongs work well or a heat-resistant spatula will do.
Also, the chicken can be marinated in the sauce below overnight or just before cooking for at least 30 minutes. In a medium bowl, whisk 1-½ teaspoons of cornstarch in 1 tablespoon of wine, 1 tablespoon of soy sauce, 1 tablespoon of water, chili oil, garlic, and Chinese five-spice blend. Once mixed thoroughly, add chicken and coat it with sauce to marinate.
Sauté chicken on high heat with marinade for about 3-5 minutes until it is golden on outside. Remove chicken from the wok to avoid overcooking and set aside.
Add vegetables to wok and sauté in remaining oil. Add chicken back to vegetables and continue to mix. T
The final step is to make the sauce for the chicken and vegetable mixture.
Mix 1 tablespoon of cooking wine, 1-½ teaspoons of cornstarch in 2 tablespoons of water, 1 tablespoon of soy sauce, and sugar. Whisk quickly and pour over the chicken and peppers and continue to mix over the high heat until sauce thickens to a gravy consistency. Add chopped or whole chilies and peanuts and continue to cook for about another minute or two.
Note: Chopped chilies will make the dish spicier than leaving them whole.
If need be, add one tablespoon of water, at a time, if you see gelatinous residue on chicken or want to thin out sauce.
Add soy sauce to taste and serve with short grain brown rice.