Ingredients

• 1.5 pound chicken breast, cut into 3/4-inch cubes
• 3 tablespoon soy sauce
• 2 tablespoon rice vinegar
• 2 tablespoon sugar
• 1 tablespoon sesame oil
• 2 tablespoon vegetable oil
• 6 dried red chili, stemmed and seeded
• 3 garlic, minced
• 1 tablespoon fresh ginger, minced
• 0.75 cup roasted peanuts
• 4 green onion, cut into 1-inch pieces
• 0.25 teaspoon white pepper
• 0.5 teaspoon cornstarch
• 0.25 cup water

Steps

1. Cube the chicken breasts into 3/4-inch pieces and set aside in a bowl.
2. In a small bowl, whisk together soy sauce, rice vinegar, sugar, and sesame oil to create the sauce. Stir in cornstarch until dissolved. Set aside.
3. Remove stems and seeds from the dried red chilies. Slice each chili into 2-3 pieces and set aside.
4. Mince the garlic and ginger. Cut green onions into 1-inch pieces. Have all ingredients prepped and within arm's reach before starting to cook.
5. Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat until shimmering.
6. Add the chicken cubes to the hot wok and cook for 5 to 6 minutes, stirring occasionally, until the chicken is golden brown on all sides and cooked through. Transfer to a clean plate.
7. Add the remaining 1 tablespoon of vegetable oil to the wok and reduce heat to medium-high.
8. Add the sliced dried chilies and cook for 30 seconds until fragrant, stirring constantly.
9. Add the minced garlic and ginger to the wok and cook for 15 seconds, stirring constantly, until aromatic.
10. Pour the sauce mixture into the wok and stir well. Cook for 1 minute until the sauce begins to thicken.
11. Return the cooked chicken to the wok along with the peanuts. Toss everything together for 30 seconds until the chicken is coated with sauce and heated through.
12. Fold in the green onions and season with white pepper. Toss once more and transfer to a serving dish.