Peanut Vinegar Chicken

Makes 4 servings

1 egg white, beaten
5 tablespoons peanut oil (or canola), divided use
1/2 teaspoon salt
2 teaspoons sesame oil, divided use
4 tablespoons cornstarch, divided use
1 pound boneless chicken breasts or thighs
6 scallions, including green parts
1 cup skinless raw peanuts
4 to 6 dried red chiles (or pepper flakes or hot sauce)
4 tablespoons vinegar (malt, red wine, or Chinese)
1 teaspoon sugar
1/2 cup chicken broth
3 tablespoons soy sauce
Salt and pepper, to taste

1. In large bowl, combine the beaten egg white, 2 tablespoons peanut oil, 1/2 teaspoon salt, 1 teaspoon sesame oil, and 1 tablespoon cornstarch.

2. Cut the boneless chicken breasts or thighs into one-quarter-inch strips. Add to the bowl and combine thoroughly. (Chan uses his hands to do this.) Set aside.

3. Clean fresh scallions, cut off tips and ends, slice into inch-long pieces. Set aside.

4. In dry skillet or wok, toast the peanuts until brown, but not charred. Crush coarsely in mortar or with rolling pin or nut grinder. Set aside.

5. In small mixing bowl, whisk together the vinegar, sugar, 1 teaspoon sesame oil, chicken broth, 3 tablespoons cornstarch, 3 tablespoons soy sauce. Set aside.

6. Remove the seeds of the dried red peppers and crack into large pieces so you can see them in the finished dish; they are for flavor, not to be eaten.

7. Heat the skillet or wok to medium high. Add three tablespoons of peanut oil. Toss in the dried pepper and stir until it begins to blacken. (Turn on the kitchen fans; the fumes can cause sneezing!)

8. After about a minute, pour in the chicken. Turn up the heat and stir briskly with spatula for about two minutes until the meat is about half done.

9. Add about a quarter of the scallion and a quarter of the toasted peanuts, stirring for another minute over high heat.

10. Add a quarter of the vinegar mixture; whisk it first to incorporate any cornstarch that may have settled. Keep stirring the chicken.

11. Pour in the rest of the scallions, peanuts, and remainingv inegar mixture. Stir for no more than 1 more minute. (The entire cooking should take about 5 minutes.)

12. Serve immediately over white or brown rice, and with any greens (I made a cucumber salad) that you wish.
Per serving: 550 calories, 37 grams protein, 16 gramscarbohydrates, 6 grams sugar, 39 grams fat, 77 milligramscholesterol, 525 milligrams sodium, 5 grams dietary fiber.

http://www.philly.com/inquirer/food/20080911_On_the_Side__The_gift_of_Chan_s_chicken.html?viewAll=y

http://www.youtube.com/watch?v=QM_Nrs_t_a4