Recipe courtesy of Wolfgang Puck
Save Recipe Print
Total:
40 min
Prep:
20 min
Inactive:
10 min
Cook:
10 min
Yield:
2 servings
Level:
Intermediate

Ingredients

Marinade:
Sauce:

Directions

Marinade: In a non-reactive bowl, prepare the marinade. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch. Stir in the chicken pieces and refrigerate for 20 to 30 minutes.

Sauce: In a small bowl, combine the ingredients for the sauce. Set aside.

Over high heat, in a wok, bring the peanut oil to almost smoking temperature. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color.

Add the sauce and bring to a boil. Add the peanuts. Thicken with the slurry and continue to cook until glossy. Transfer to a serving plate and garnish with julienne green onions.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Beer Can Chicken

Recipe courtesy of Bob Blumer

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Buffalo Chicken Cheese Balls

Recipe courtesy of Aaron McCargo Jr.

Classic Fried Chicken

Recipe courtesy of Bobby Flay

Chicken Pot Pie

Recipe courtesy of Ree Drummond

Chicken Summer Rolls

Recipe courtesy of Food Network Kitchen

Chicken Fried Steak

Recipe courtesy of Alton Brown

White Bean and Chicken Chili

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword