Of everything I cook, this is my wife's absolute favorite dish and one of mine as well - but it's kicked up to a new level now with this Ghost Scream Chile Paste. I've always used good old Huy Fong Chili Garlic Paste and it still turns out nicely spicy and definitely more tolerable for a mixed crowd.
Main Course
4
30 undefined minutes
20 undefined minutes
Matthew Potter
1 pound boneless chicken breast halves cut into bite size chunks
2 tbsp white wine
2 tbsp soy sauce
2 tbsp sesame oil
2 tbsp corn starch dissolved in 2 tbsp water
1 ounce Ghost Scream Chili Garlic Paste
1 tsp distilled white vinegar
2 tsp brown sugar
4 green onions
3-4 cloves garlic, chopped
1 can water chestnuts, drained
4 ounces dry roasted peanuts
Marinade Instructions : Combine 1 tbsp wine, 1 tbsp soy sauce, 1 tbsp sesame oil and 1 tbsp corn starch/water mixture and whisk. Place chicken pieces in glass dish and add marinade. Toss to coat evenly and refrigerate for around 30 minutes.
Sauce Instructions: Combine 1 tbsp wine, 1 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp corn starch/water mixture, chili paste, vinegar and sugar in small bowl. Whisk and heat sauce slowly in medium skillet. Add green onion, garlic, water chestnuts and peanuts, stirring occassionally.
Saute chicken in large skillet until thoroughly cooked.
Add chicken to sauce and let simmer until sauce thickens.
Serve over white rice.
Topping ideas: raw green onions, sesame seeds, chow mein noodles
For milder version, substitute Huy Fong Chili Garlic Paste for the Ghost Scream Paste.
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