The key to Chinese cooking is high heat and speed so get all your ingredients ready before you start to cook. Before you know it, you will be sitting down to a meal better than regular Chinese take out for a fraction of the cost.
1/4 cup soy sauce
1/4 cup wine or juice
1/4 rice wine vinegar
1/4 cup hoisin sauce
2 tbs of brown sugar
1 tsp of sesame oil
1 tbs of cornstarch
1/4 cup of water
Combine all of the above ingredients in a bowl and set aside. You will add this as the last step in the stir fry.
You will need 2lbs boneless skinless chicken breast sliced into small pieces.
** here is a tip to cut chicken easily. Partially freeze it or if it's already frozen don't defrost it all the way. The semi-frozen chicken is less slippery and cuts easily with a sharp knife.**
1 tablespoon wine or apple juice. (I actually used some cranberry juice)
1 tablespoon soy sauce
1 tablespoon cornstarch
1 tsp sesame oil
1 tablespoon grated ginger
2 cloves garlic grated
Toss chicken and Marinade to coat. Cover dish and place in refrigerator for about 30 minutes.
Then cut up any vegetables you want to put into the stir fry. I simply cut two small yellow onions, some spring onion and 3-4 stalks of celery. I also grated 2 more tablespoons of ginger and 2-3 cloves of garlic for the stir fry and set it aside.
Get your burner on high. Put 1 tablespoon of oil (canola or peanut) into the wok and get it hot. You want it to get to the point the oil starts to ripple.
Add 1/2 cup of dry unsalted peanuts and some whole dry chilies. Toss in oil until the peanuts become fragrant. The oil is hot so this should take less than a minute and you don't want to burn the peanuts. Take the peanuts and chilies out of the wok and place in a separate bowl until later.
Put 1 more tablespoon of oil into the wok and add your veggies. Toss in the oil until tender crisp (about 2-3 minutes).
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