Preparation:
Lightly pound chicken with the broad side of a cleaver; cut into 1 inch pieces; combine cornstarch and soy sauce in medium bowl; add chicken; mix well. Let stand 30 minutes. Cut stems from dried peppers.
Combine ingredients for seasoning sauce in a small bowl and mix well. Set aside.
Heat oil in wok over high heat 1 minute; stir-fry chicken pieces about 2 minutes until very lightly browned; remove chicken with a slotted spoon, draining well over wok; set aside.
Remove oil from wok, except 2 tbsp; heat oil over medium heat; stir-fry peppers and peppercorns until peppers turn dark brown; add ginger and cooked chicken; stir-fry 1 minute; add seasoning sauce; stir well and cook until sauce thickens slightly; remove wok from heat and stir in peanuts.
Serve hot. |
