Diced Chicken and Peanuts Sauteed with Dried Chiles
At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.
When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.
1 Tbs cornstarch
4 Tbs soy sauce
1 lb boneless, skinless chicken breasts, cubed
3 Tbs shaoxing (Chinese rice wine)
2 Tbs sugar
3 Tbs chicken stock
4 tsp chiangang (Chinese black vinegar) or balsamic vinegar
1 Tbs Asian seasame oil
2 tsp Chinese dark soy sauce
3 Tbs peanut oil
12 dried hot red chiles, stemmed, halved crosswise, and seeded
4 scallions, white part only, thickly sliced crosswise
1 large clove garlic, peeled, ends trimmed off, and thinly sliced
1/2″ piece ginger, peeled and minced
1/2 cup shelled raw skinless peanuts
Mix together cornstarch and 1 Tbs of the soy sauce in a medium bowl, add chicken, toss well, and set aside to marinate for 30 minutes. Meanwhile, mix together the remaining 3 Tbs soy sauce, rice wine, sugar, stock, vinegar, sesame oil, and dark soy sauce. Set aside.
Heat peanut oil in a wok or large nonstick skillet over high heat until just beginning to smoke. Add chiles and stir-fry until chicken is golden, 3-5 minutes. Add soy sauce mixture and stir-fry until sauce thickens, about 2 minutes. Stir in peanuts.