Ingredients
2 tbsp vegetable oil
2 red chili fingers, finely minced
12 oz chicken breasts, boneless and cut into 1-inch cubes
½ cup peanuts, roasted
4 oz bell peppers, of your choice, cut into ½-inch pieces
1 green onion, cut into ½-inch pieces, with tops
4 oz celery, cut into ¾-inch slices
4 tbsp chicken broth
2 tbsp rice wine , or dry sherry
1 tbsp soy sauce
1 tbsp chili-garlic sauce
1 tbsp brown sugar
2 tsp ginger, grated
¼ tsp mixed sesame seeds, roasted
1 cup rice, steamed
Preparation
Heat oil in a wok or deep skillet and add the chicken. Saute for 6 to 7 minutes or until chicken is cooked.
Add bell pepper, onions, and celery. Saute until translucent.
Add remaining ingredients and saute for 5 to 6 more minutes.
Serve over cooked white rice and garnish with sesame seeds.
