Cooking Instructions
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Step 1
Pat dry the
Chicken Breasts (2)
with paper towels and season each side with a pinch each of
Salt (to taste)
and
Ground Black Pepper (to taste)
. Cut into ½-inch cubes and set aside.
Step 2
In a medium bowl, separate the egg white and the yolk from the
Egg (1)
, discard the yolk. With a fork, whisk in the
Mirin (15 mL)
and the
Corn Starch (7 g)
.
Step 3
Add the chicken to the marinade, cover with plastic wrap and refrigerate.
Step 4
Meanwhile, in a small saucepot over high heat, bring
Water (240 mL)
and the
Jasmine Rice (115 g)
to a boil. Stir, reduce the heat to low, cover and simmer for 15 minutes. Remove from heat, fluff with a fork and keep warm for plating.
Step 5
Peel the
Fresh Ginger (9 g)
mince and set aside. Mince the
Garlic (2 cloves)
and set aside.
Step 6
Remove the stem, pith and seeds from the
Red Bell Pepper (1)
; pith and seeds from the red bell pepper and cut into 1/4 inch dice; set aside. Cut the
Zucchini (1)
into 1/4 inch dice and set aside.
Step 7
Slice the
Dried Chili Peppers (6)
in half and set aside. In a small bowl, combine the
Tamari Soy Sauce (60 mL)
,
White Wine Vinegar (8 mL)
,
Oyster Sauce (8 mL)
, and
Granulated Sugar (8 g)
. Stir until all ingredients are incorporated; hold.
Step 8
Heat
Canola Oil (15 mL)
in a large non-stick sauté pan or wok over medium high heat. Drain the excess marinade from the chicken.
Step 9
When the oil is hot, add the chicken and quickly stir-fry for 5 minutes. Remove the chicken from the pan and add more
Canola Oil (15 mL)
.
Step 10
Stir-fry the dried red chilies,
Crushed Red Pepper Flakes (as needed)
, ginger and garlic for about 1 minute, then add the red bell peppers and zucchini.
Step 11
Cook while stirring for 3 to 5 more minutes until the vegetables are crisp-tender. Add the sauce and stir, then return the chicken to the pan, add the
Unsalted Peanuts (9 g)
and stir until all ingredients are well combined.
Step 12
Divide the jasmine rice evenly between two bowls. Top with the Fire Pepper Chicken and drizzle each serving with the
Sesame Oil (15 mL)
. Serve and enjoy!
