Jet Tila's Spicy Stir-Fried Chicken, Peanuts, Dried Chilies and Peppers

by Jet Tila 3:00 AM, January 26, 2018

Aired January 26, 2018

Serves 4 servings

For the chicken:
2 pounds (900 g) chicken breast*
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons (30 g) cornstarch
2 teaspoons (30 g) water
2 teaspoons (30 ml) vegetable oil

For the sauce:
3 tablespoons (45 ml) oyster sauce
1 tablespoon (15 ml) chili garlic sauce
1 tablespoons (15 g) sugar
1 teaspoon sesame oil
6 to 8 whole dried chilies, such as chilies de arbol
1/4 teaspoon salt

1 tablespoon (15 ml) canola oil
2 cloves garlic, chopped
6 ounces (180 g) green bell peppers, cut into strips
8 ounces (240 g) red bell peppers, cut into strips
8 ounces (240 g) onions, cut into strips
1/3 ounces (10 g) red chili peppers, dried
2 ounces (50 g) dry roasted peanuts

*Learn how to cut up a whole chicken!


Slice the chicken across the grain into 1/4-inch thick tiles on an angle to make thin, 1/4-inch planks. Place the chicken in a shallow bowl and add baking soda, salt, cornstarch, water and vegetable oil. Massage all the ingredients into the meat to combine. Set it aside until ready to use or you can cover and refrigerate for a few days.

Combine all sauce ingredients and set aside.

Heat the oil to medium high in a medium sauté pan and sauté the garlic until light brown. When you see the first wisps of white smoke, stir in the chicken and cook undisturbed for about 30 seconds. Stir and scrape the pan and cook for another 30 seconds. Stir in bell peppers, onion, red chilies and peanuts, and cook them for about 2 minutes until the onions start to turn translucent.

Add the sauce, stir constantly, and cook for an additional minute until the ingredients are piping hot and combined.

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