Monthly Archives: April 2016

marinade for asian dishes and option for sauce

INGREDIENTS

  • For the Chicken:
  • 1 1/2 pounds boneless skinless chicken thighs, cut into 3/4-inch chunks (see note above)
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground white pepper
  • 1 teapsoon dark soy sauce
  • 1 teaspoon Shaoxing wine (see note above)
  • 1/2 teaspoon sugar
  • 1/2 teaspoon roasted sesame oil
  • 1/2 teaspoon cornstarch
  • For the Stir-Fry:
  • 1 tablespoon dark soy sauce
  • 1 tablespoon Shaoxing wine
  • 1 tablespoon distilled white vinegar
  • 2 tablespoons homemade or store-bought low-sodium chicken stock
  • 1 tablespoon sugar
  • 1 teaspoon roasted sesame oil
  • 2 teaspoons cornstarch
  • 3 tablespoons vegetable, peanut, or canola oil, divided
  • 1 large red bell pepper, cut into 3/4-inch dice
  • 1 large green bell pepper, cut into 3/4-inch dice
  • 2 stalks celery, cut into 3/4-inch dice
  • 1/2 cup roasted peanuts
  • 2 teaspoons minced fresh garlic (about 2 medium cloves)
  • 2 teaspoons minced fresh ginger
  • 1 scallion, white and light green parts only, finely minced
  • 8 small dried red Chinese or Arbol chilies (see note above)