This is my adaptation of Martin Yan’s recipe for glass noodles with peanut sauce from [A Wok For All Seasons][wfas], currently out of print. If you like this, I highly recommend that you ferret out a copy of the book! It’s filled with excellent recipes and useful tips.
[wfas]: http://www.amazon.com/gp/product/0385243863 “Martin Yan, ‘A Wok For All Seasons’, ISBN 0385243863″
Before assembling all the ingredients, put the chicken in the freezer for an hour or so. This will make it easier to cut.
I usually wait until everything else is ready before I cut up the aromatics (onions, garlic, ginger) so they don’t lose any flavor sitting on the counter.
– 2 T + 6 T soy sauce
– 4 t shao xing wine (or use dry sherry)
– 2 large boneless skinless chicken breasts
– ½ c smooth peanut butter
– ¼ c rice vinegar
– 2 T chicken broth (or water)
– 2 T sesame oil
– 4 t sugar
– 4 t chili oil
– vegetable oil for the wok
– 4 t fresh ginger (about 1” piece), minced (see note)
– 2 cloves garlic, minced (see note)
– 1 medium red onion, thinly sliced (see note)
– 1 English cucumber, cut into matchstick pieces
– 2 medium carrots, cut into matchstick pieces
– 1 c roasted unsalted peanuts, coarsely chopped
1. Cut the chicken into matchstick pieces
1. Combine 2 T soy sauce and the shao xing wine in a bowl, add the chicken and stir to coat. Marinate for 15-30 minutes.
1. In another bowl, combine the peanut sauce ingredients: 6 T soy sauce, the peanut butter, rice vinegar, chicken broth, sesame oil, sugar, and chili oil.
1. Heat up your wok over high heat and add some oil. Drain any excess marinade from the chicken.
1. When the oil’s hot, add the ginger and garlic, stirring until fragrant (about 5 seconds).
1. Add the chicken and stir fry until opaque, about 1-2 minutes.
1. Add the onion and stir fry for about a minute.
1. Add the carrots and cucumber, stir fry for about 30 seconds.
1. Add the peanut sauce, stir and cook until slightly thickened.
1. Transfer to a bowl and sprinkle with peanuts.
Serve over rice or (even better) Chinese noodles.