Makes approximately 4 servings


Chicken marinate:

  • 1 lb. chicken breast
  • 1 tbsp soy sauce
  • 2 tbsp black sesame oil
  • 1 tbsp rice wine
  • 1 egg white, lightly beaten
  • 1/2 tsp salt
  • 1/2 tsp Chinese Five Spice Powder


  • 2 tbsp peanut oil
  • 4 dried red chilies (or 1/2 tbsp crushed red pepper)
  • 1/2 cup sliced celery (1/4 inch slices)
  • 1/2 cup sliced carrots (1/4 inch slices)
  • 1/3 cup raw peanuts
  • 1 tbsp minced garlic
  • 1/2 tbsp grated ginger
  • 1 tsp Szechwan seasoning
  • 2 scallions, chopped
  • 2 tspb soy sauce
  • 3 tbsp rice wine
  • 2 tbsp Chinese black vinegar (or balsamic)
  • 1 tsp sugar
  • 1 cup chicken broth
  • 1 tbsp cornstarch, dissolved in 2 tbsp water


  • Cut chicken into thin strips (about 2 inches long x 1/4 inch wide)
  • Combine the soy sauce, sesame oil, rice wine, egg white, salt and Chinese Five Spice in a glass bowl. Add the chicken and stir to coat.
  • Marinate for at least one hour, covered in the refrigerator
  • After the chicken has marinated, place peanut oil in a wok, swirling to coat the sides and place over medium-high heat.
  • Add the chilies and cook until they begin to darken.
  • Add the chicken to the oil and chilies, and stir-fry for 2 minutes.
  • Add the celery, carrots and peanuts, and stir-fry for 3 minutes, or until chicken is browned.
  • Remove chicken and vegetables from wok and place aside. Drain wok and wipe clean with a paper towel.
  • Place wok back over medium-high heat. Add soy sauce, rice wine, vinegar and chicken broth to the wok. Stir to combine.
  • Add garlic, ginger, Szechwan seasoning, scallions and sugar to the sauce and combine well.
  • Dissolve the cornstarch slurry and add it to the sauce, stirring, to thicken.
  • Stir in the chicken and vegetable mixture and coat well.
  • Serve over rice.