2lbs boneless skinless chicken breasts (cut into strips)
½ cup corn starch
oil (for deep frying)
2 tablespoons oil
3 tablespoons oyster sauce
6 tablespoons low sodium soy sauce
½ cup low sodium chicken broth
6 red dried chili peppers (or more depending on how spicy you want the sauce)
1 tablespoon sherry
2 garlic cloves (minced)
¼ teaspoon fresh ginger (minced)
3 green onions (chopped)
¼ cup dry roasted peanuts
2 teaspoons cornstarch
2 teaspoons cold water
In a bowl or shaker bag toss chicken strips with cornstarch. Heat deep fryer to 375 degrees. Fry chicken strips in batches until golden brown. Drain on paper towels.
In a bowl combine soy sauce, oyster sauce and chicken broth. Heat 2 tablespoons of oil in a wok. Add garlic, ginger and dried chilis. Stir fry 30 seconds. Add soy sauce mixture and then add the sherry. Simmer for 2 minutes and then in a measuring cup combine 2 teaspoons cornstarch with 2 teaspoons of water and slowly pour into the sauce. Stir until the sauce has thickened.
In a serving bowl (or in the wok) toss the chicken bits with the sauce. Garnish with green onions and peanuts.