This has been our favorite "kosher Chinese" chicken recipe for years. The kids don’t like it hot, while my husband prefers to have his mouth burned off. You can add more chili flakes while cooking, or just add more hot sauce to some after you’ve cooked and taken out the chicken for people who prefer no smoke to come rolling from their ears.
1 lb chicken breast, chopped into bite sized pieces
3 Tbsp soy sauce (divided)
3 Tbsp rice vinegar (divided)
1 Tbsp sesame oil (or any vegetable oil of your choice)
2 Tbsp minced garlic (6 cloves)
1 tsp crushed red pepper, more or less to your taste
2 Tbsp hot sauce
1 Tbsp sherry
1 Tbsp sugar
2 tsp cornstarch
½ cup peanuts
Start by heating the oil in a wok or saute pan over medium high heat. Add the garlic and pepper flakes, saute until fragrant (about 2 minutes). Add in chicken and marinade, and cook, stirring frequently, until chicken is no longer pink.
Next, mix sauce ingredients in a bowl. Add most of the sauce to the pan, reserving a small amount (2T or so). Cook a few minutes on medium until bubbling.
Add the cornstarch into the remaining sauce. Stir the mixture into the pan and cook until thickened (a few minutes).
Add peanuts and cook about 1 minute more. Serve hot over rice.