1 pound boneless chicken breasts or thighs, cut into bite size pieces
1 tablespoon soy sauce
1 tablespoon sake
1 tablespoon cornstarch
2 tablespoons hoisin
2 tablespoons gochujang or sambal oelek
1 tablespoon rice vinegar
1 tablespoon sugar
2 cloves grated garlic
2 teaspoons grated ginger
1 tablespoon peanut oil
2-3 dried chili peppers, chopped
2-3 scallions, sliced
1/4 cup roasted cashews (optional)
Sesame seeds for serving
Marinate the chicken in 1 teaspoon of cornstarch, soy sauce and sake. Set aside while you’re prepping your sauce.
In a small bowl or liquid measuring cup, whisk together the remaining 2 teaspoons of cornstarch with 1/4 cup water, hoisin, gochujang/sambal oelek, rice vinegar, sugar, garlic, and ginger.
Heat up the peanut oil in a large non-stick pan over medium high heat. Add the chicken and cook, stirring occasionally until golden and cooked through.
Turn the heat to medium low, add the peppers and the sauce and stir to coat. Cook, until the sauce starts to thicken and turn glossy, only a minute or two. Add to serving platter with scallions, sesame seeds and cashews if using. Serve with white rice.