A quick, easy and delicious dinner, starting with boneless, skinless chicken breasts. Change it up by using chicken thighs, pork or shrimp.
2tsprice wine vinegar
1lbboneless, skinless chicken breastcut into 1-inch cubes (about 2 medium)
3TbspChinese black vinegar or substitute good-quality balsamic vinegar
For Stir fry:
2Tbsppeanut or vegetable oil
6-8fresh small, thin red chili peppers, whole (Thai)
1/4 - 1/2tspdried crushed chili flakes
3green onionswhite and green parts separated, thinly sliced
1/4cupunsalted dry-roasted peanuts
Black or yellow sesame seedsfor garnish
In a medium bowl, stir together the marinade ingredients. Add chicken cubes and toss to coat. Let sit on the counter while you prepare the sauce.
In a small bowl, combine all the sauce ingredients and stir well until smooth. Set aside.
Heat oil in a skillet over medium-high heat. Add fresh red peppers and cook, stirring, until they start to brown in spots. Add red pepper flakes, white part of green onion, garlic and ginger. Cook, stirring, until onion softens, about 45-60 seconds. Add chicken and cook, stirring regularly, until chicken is just cooked through and no longer pink. Stir sauce and then add to the hot skillet. Cook, stirring, until sauce thickens. Add peanuts and 1/2 of the green part of the green onion. Stir to combine.
The red peppers aren't intended to be eaten, as they are extremely hot, even after cooking. Their role is to infuse the heat in to the dish only. You can eat around them or simply discard before serving.
Serve over noodles or rice, if you like, with vegetables on the side. Garnish with remaining green onion and sesame seeds.