准备

• 搅拌鸡肉汤，酱油，香醋，1汤匙。量子杯中的玉米淀粉，芝麻油和糖。在一个大碗中，用3/4茶匙将鸡肉扔。盐和一些大量的胡椒粉。加入剩余的1/4杯玉米淀粉，然后用鸡肉扔（您可能需要使用钳子，因为玉米淀粉的质地具有白垩质），从而摆脱了多余的玉米淀粉。
• 3 Tbs热。菜籽油的大(12英寸), heavy-based skillet over medium-high heat until it’s shimmering hot. Sauté the chicken, flipping after 2 minutes, until it’s lightly browned on two sides, about 4 minutes total (it’s all right if the chicken sticks slightly and if the sides of the chicken are still raw). Add the remaining 1 Tbs. canola oil to the skillet. Add the chiles and their seeds, the ginger, and the whites of the scallions and cook, stirring, for 1 minute. Add the red pepper and celery and cook, stirring, until they soften slightly, about 2 minutes. Add the sherry and cook until it almost completely reduces, 30 to 60 seconds, scraping the bottom of the pan to incorporate any browned bits. Give the chicken broth mixture a quick whisk, stir it into the chicken and vegetables, and bring to a boil (the sauce should immediately thicken). Slice into one of the thicker pieces of chicken to see if it’s cooked through. If still pink, reduce to a simmer, cover, and cook a few minutes more. Serve immediately, sprinkled with the peanuts and scallion greens.

与鸡一起食用基本的白米饭。