1 1/2 boneless & skinless chicken breast.
1 tablespoon corn starch
For the sauce:
1 1/2 tablespoon light soy sauce
- Cut the chicken meat into small cubes, rinse in water, pat dry with water and marinate with the ingredients above for 30 minutes.
-Heat up a wok with one tablespoon cooking oil and stir-fry the marinated chicken until they are 70% cook. Dish out and set aside. (Aisyah masak hingga ayam betul-betul masak, tapi bukan garing, dan Aisyah guna dalam 4-5 sudu minyak makan untuk tujuan ini)
- Clean the wok and add in the remaining 2 tablespoons of cooking oil until it smokes.
-Add in the ginger and garlic slices and do a quick stir before adding in the dried red chilies.
-Stir fry the dried red chilies until aromatic and they smell spicy, then add in the chicken meat.
-Do a quick stir before adding in the roasted peanuts and continue to stir a few times.
-Add in the sauce and stir continuously until the chicken meat is nicely coated with the sauce.
-Add in the scallions and stir evenly.
-Dish out and serve hot with steamed white rice.
You can use the same recipe and substitute chicken with shrimp, scallops, or even vegetables for a vegetarian dish.
As different soy sauce tastes differently and has different level of sodium so please adjust the saltiness accordingly. If the sauce tastes too salty, add some more sugar and water. If it’s not salty, add a little salt to taste.