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1
Marinade for the Chicken - In a small bowl combine: 1 tablespoon of wine, 1 tablespoon of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of the cornstarch mix and mix well together.
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2
- Place diced chicken in a large bowl and add the marinade.
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3
Mix well - Cover and refrigerate while preparing the veggies
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4
- In a small bowl combine: 2 tablespoons of wine, 2 tablespoons of soy sauce,2 tablespoons of sesame oil, 2 tablespoons of the cornstarch mix, the thai hot sauce, vinegar, sugar, and the garlic.
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5
Set aside.
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6
- Remove chicken from marinade and stir fry in a large skillet on medium heat until cooked and juices are clear.
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7
Set aside
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8
- Stir fry the green onions and shallots with a dash of sesame oil.
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9
Add the carrots and a dash of soy sauce and stir fry for a couple of minutes.
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10
- Add the zucchini and peppers and stir fry for a minute then add the mushrooms and cook for one more minute.
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11
- Add the sauce mix and stir for 30 seconds.
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12
- Mix in the chicken and let it simmer as the sauce thickens.
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13
- Add water slowly if the sauce is too thick
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14
- Season with black pepper and salt.
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15
Be careful with the salt as the soy sauce is already salty enough.
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16
- Throw in the cashews or peanuts right before removing from heat.
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17
- To have the full experience, serve with fried rice or noodles (will post recipes soon!)
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18
Enjoy!!
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19
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