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1
Have a heat proof bowl handy.
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2
Line it with a heat proof colander or sieve.
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3
You will cook the chicken in what seems a lot of oil but it gets poured into the sieve allowing any excess to drain off while you finish the dish.
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4
The fire should be on high for the whole cooking process.
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5
Heat a wok to smoking and pour in enough oil to cover the chicken.
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6
When the oil is hot, carefully add the chicken.
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7
Stir until just cooked.
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8
This shouldn't take more than a minute or so.
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9
Carefully pour the contents of the wok into the sieve-lined bowl.
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10
Reheat the wok and pour in 2- 3 T of the oil.
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11
Add the dried chilies and stir them until they're charred.
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12
(Warning: make sure you have your exhaust fan turned on high since the chilies throw off some nasty fumes)!
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13
Stir in the seasonings; when they start to smell strong (about 10- 20 seconds) add the vegetables.
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14
Stir fry until they are cooked but still crispy (a minute or two).
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15
Give the sauce a good stir and pour into the wok.
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16
Stir until it begins to bubble.
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17
Return the chicken and keep stirring to heat through.
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18
Thicken by stirring a little of the binder into the sauce.
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19
(Note: add only a little of the binder at a time to avoid making the sauce gummy).
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20
Stir in a few drops of sesame oil.
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21
Sprinkle the peanuts on top.
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22
Serve immediately on a heated platter.
