2 boneless chicken breasts cut into 1/2 inch cubes
1 tsp vegetable oil
5 dried red chilies or more to taste
3 garlic cloves, finely sliced
1 inch piece of fresh ginger root, finely sliced
1/2 of fresh or canned baby corn
2 celery stalks, cut into 1/2 inch cubes
2 cups cut mushroom
1/2 carrots, cut into small cubes
1/2 cup roasted peanuts
For the marinade:
2 tsp light soy sauce
1 tsp cooking wine
1/2 tsp sugar
For the sauce:
1 tsp light soy sauce
1 tsp dark soy sauce
1 tsp vinegar
A few drops of sesame oil
2 tsp chicken stock
1 tsp sugar
1. Combine all the ingredients for the marinade in a bowl and marinate the chicken, covered, for at least 20 minutes. Combine all the ingredients for sauce and set aside.
2. In a preheated wok or deep pan, heat the oil and stir-fry the chilies until crispy and fragrant. Toss in the chicken pieces, baby corn, mushroom, celery stalks and carrots. When the chicken begins to turn white, add the garlic and ginger. Stir-fry for about 5 minutes.
3. Pour in the sauce, and when everything is well mixed, stir in the peanuts. Serve immediately.
Serves 4.
