2lbsboneless skinless chicken thighscut into 1-inch pieces
2tablespoonscornstarchdivided
3tablespoonsvegetable oildivided
6-8dried red chiliesor to taste
4clovesgarlicminced
1tablespoonfresh gingerminced
1/2cuproasted peanutsunsalted
3green onionssliced
For the Sauce
3tablespoonssoy saucelow sodium preferred
2tablespoonsrice vinegar
1tablespoonbrown sugar
1teaspoonsesame oil
1tablespooncornstarch
3tablespoonschicken brothor water
Instructions
In a small bowl, whisk together all sauce ingredients until smooth. Set aside.
Pat chicken dry and season with salt and pepper. Toss with 1 tablespoon cornstarch until evenly coated.
Heat 2 tablespoons oil in a large skillet or wok over medium-high heat until shimmering. Add chicken in a single layer and cook without moving for 2-3 minutes until golden brown. Stir and continue cooking until chicken is cooked through, about 3-4 minutes more. Transfer to a plate.
Add remaining 1 tablespoon oil to the same pan. Add dried chilies and stir-fry for 30 seconds until fragrant and slightly darkened.
Add garlic and ginger to the pan and stir-fry for 30 seconds until fragrant.
Return chicken to the pan and toss to combine. Add the sauce and stir constantly for 1-2 minutes until the sauce thickens and coats the chicken.
Remove from heat and stir in peanuts and half the green onions. Transfer to serving plate and garnish with remaining green onions. Serve immediately over steamed rice.
Notes
Storage tip: Keeps in fridge for up to 4 days. Reheat gently in a skillet with a splash of broth. For milder heat, remove seeds from dried chilies or reduce quantity. For gluten-free version, use tamari instead of soy sauce.