What you need,
1 lb. boneless skinless chicken breasts, sliced thinly or
into strips
¼ cup Mirin (Chinese Cooking wine)
1 large egg, lightly beaten
¼ cup powdered peanut butter
3 tbsp. quick mixing flour
3 tbsp. cornstarch
1 tbsp. granulated sugar
2 tbsp. canola oil
¾ cup sliced green onion
1 red bell pepper, chopped
5 tbsp. water
3 tbsp. ketchup
1½ tbsp. Sriracha sauce (if you like it REALLY spicy up it
to 2 tbsp.)
1 tbsp. plum sauce
1 tsp. Worcestershire sauce
2 tbsp. toasted sesame seeds
¼ cup fresh parsley or cilantro leaves
Jasmine or whatever rice you like for serving
In a bowl combine the Mirin and the egg together. Add the
chicken and toss to coat well. Let stand for 5 minutes, and then drain well.
In a pie plate whisk together the flour, cornstarch,
powdered peanut butter and sugar.
Add the chicken to the flour and toss to coat, shaking off
any excess.
Heat 1 tablespoon of the oil in a large nonstick skillet
over medium high heat.
Add the coated chicken to the hot pan and cook, turning once
for 5-7 minutes until it is brown, crisp and cooked through.
Remove the chicken from the pan and set aside.
Heat the remaining oil in the hot pan and cook the bell
pepper and onions for 2-3 minutes until softened.
In a bowl stir together the water, ketchup, sriracha, plum
sauce and Worcestershire sauce.
Add the chicken back to the pan then add the sauce mixture
to and then cook for 1 minute, tossing to coat.
Sprinkle with the sesame seeds and parsley then serve over
rice. I also served mine with some veggie spring rolls and a crunchy Asian
salad.
Jen of My Tiny Oven
