1 1/2 pounds boneless chicken thighs, cut into bite-size pieces
3 TBSP soy sauce
2 tsp cornstarch
RICE:
1 cup long-grain white rice
1 1/2 cups water
1/4 tsp salt
SAUCE:
3/4 cup water
6 TBSP soy sauce
4 TBSP sherry cooking wine
2 TBSP rice vinegar
2 TBSP cornstarch
2 TBSP freshly minced ginger
1 TBSP garlic powder
1 TBSP crushed red pepper flakes
1 tsp sesame oil
THE STIR-FRY:
1 cup peanut oil
1 small yellow onion, diced
1 medium carrot, diced
1 medium green bell pepper, diced
1 medium celery rib, diced
1 cup small broccoli florets
1 cup unsalted roasted peanuts
2 green onions, thinly sliced
DIRECTIONS
CHICKEN & MARINADE:
Place the cut chicken pieces into a bowl with the soy sauce and cornstarch and toss to coat evenly.
Cover the bowl and refrigerate.
RICE:
Stir together the rice, water, and salt in a medium-size saucepan over medium-high heat and bring to a boil.
Cover the pan then reduce heat to low and simmer for 10 minutes, without
Turn off the heat and the rice sit on the stove top, still keeping the lid on, for 20 more minutes.
SAUCE:
Stir together all the sauce ingredients (water, soy sauce, sherry, vinegar, cornstarch, ginger, garlic, crushed red pepper, sesame oil) in a small bowl then set aside.
THE STIR-FRY:
Take the chicken out of the refrigerator and set aside.
Heat the 1 cup of peanut oil into a large wok over high heat.
Once the oil begins to lightly smoke add 1/3 of the chicken then reduce the heat to medium-high and fry the chicken, turning carefully about every minute or so, until golden brown and crisp, about 5 minutes.
Remove the chicken with a slotted spoon onto a paper towel lined plate then repeat the same process 2 more times with the remaining chicken.
Discard all but 3 TBSP of the peanut oil from the wok.
Add the onion, carrot, bell pepper, celery, and broccoli to the wok and stir-fry over high heat for about 3 minutes.
Add the chicken, peanuts, and sauce to the wok and cook, stirring often, until the sauce has thickened a bit, about 1 minute.
Fluff the rice with a fork then serve with the stir-fry and garnish with green onions.
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