Categories: main - poultry

Ingredients

• 1 1/4 pounds skinless boneless chicken thighs, cut into 1/2-inch pieces
• 2 tablespoons cornstarch
• 2 tablespoons Shaoxing wine
• 2 tablespoons peanut oil
• 10 dried red chiles
• 1/4 cup finely chopped fresh ginger
• 1 tablespoon light brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 2 tablespoons snipped chives

Directions

1. In a medium bowl, toss the chicken, cornstarch and wine; let stand for 1 hour.

2. In a wok, heat the oil.

3. Add the chiles and stir-fry them over moderate heat until they begin to darken, about 1 minute.

4. Using a slotted spoon, transfer them to a plate.

5. -

6. When the oil in the wok is shimmering, add half of the chicken; stir-fry over high heat until the chicken pieces are lightly browned and cooked through, about 3 minutes.

7. Transfer the chicken to the plate with the chiles.

8. Repeat with the second batch.

9. -

10. Return the chicken and chiles to the wok.

11. Add the chopped ginger and cook until fragrant, about 1 minute.

12. Add the brown sugar and stir-fry until the chicken is lightly caramelized, about 1 minute.

13. Add the soy sauce, rice vinegar and chives and stir-fry until the sauce is just thickened, about 30 seconds.

14. -

15. Serve immediately.

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