Rating: 4.5 stars 4.7
57 Ratings
  • 5 star values: 45
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 0

This is an updated version of one of my earliest and most popular recipes. This chicken is fast, easy, delicious and historically significant!

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
24 mins
total:
49 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Sauce:

Directions

Instructions Checklist
  • Whisk grated ginger, garlic, brown sugar, rice vinegar, fish sauce, hot sauce, and soy sauce together in a large bowl.

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  • Place chicken chunks in a bowl. Pour 1/4 cup of the prepared sauce onto chicken chunks; mix until all chicken pieces are coated. Set aside 15 minutes.

  • Heat vegetable oil in a heavy skillet over high heat. As soon as oil starts to smoke, place chicken chunks in a single layer in the pan. Cook and stir until chicken pieces start to caramelize and turn deep brown, 8 to 10 minutes. Reduce heat to medium. Stir in sliced jalapeno and red peppers, peanuts, and green onions. Cook and stir one minute. Pour in remainder of sauce. Simmer until heated through, 1 or 2 minutes. Remove from heat.

  • Stir in cilantro. Serve over hot cooked rice and top with chopped green onions.

Nutrition Facts

1004 calories; protein 49.7g; carbohydrates 93.6g; fat 47.7g; cholesterol 190.7mg; sodium 1934.2mg. Full Nutrition
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