Category: Entre

Entre’s

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Chicago Style Deep Dish Pizza

This recipe makes two deep dish 9-inch pizzas. Make them both if you have a family of 4-5 or are having friends over. If your family is smaller, freeze half of the dough per the make-ahead/freezing instructions in the recipe notes.

Ingredients

PIZZA CRUST (MAKES 2)

  • 3 and 1/4 cups (406g) all-purpose flour (spoon & leveled)
  • 1/2 cup (60g) yellow cornmeal
  • 1 and 1/4 teaspoons salt
  • 1 Tablespoon (12g) granulated sugar
  • 2 and 1/4 teaspoons (7g) Platinum Yeast from Red Star instant yeast (1 standard packet)*
  • 1 and 1/4 cups (300ml) slightly warm water
  • 1/2 cup (115g) unsalted butter, divided (1/4 cup melted, 1/4 cup softened to room temperature)
  • olive oil for coating

TOMATO SAUCE FOR BOTH PIZZAS

  • 2 Tablespoons (30g) unsalted butter
  • 1 small onion, grated (about 1/3 cup)*
  • 3/4 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional, but recommended)
  • 3 garlic cloves, minced
  • one 28-ounce can (794g) crushed tomatoes*
  • 1/4 teaspoon granulated sugar
    • 1/4 teaspoon brown sugar
    • Pinch of cayenne, some red pepper flakes

    TOPPINGS FOR BOTH PIZZAS

    • 4 cups (about 16 oz) shredded mozzarella cheese*
    • 1/2 cup (45g) grated parmesan cheese
    • optional: 1/2 cup sliced pepperoni, onions, mushies, onions, etc
    • optional: 4 slices bacon, cooked and crumbled, sausage

    Instructions

    1. Please use my step-by-step photos below this written out recipe as a guide to making the pizza. For best results and ease of mind, read through the recipe completely before beginning. You will need two deep dish 9×2 inch round cake pans if you are making both pizzas at the same time. You can also use 9 inch springform pans.
    2. For the crust: Combine the flour, cornmeal, salt, sugar, and yeast in the bowl of your stand mixer fitted with a dough hook attachment. If you do not have a stand mixer, use your hand mixer and a very very large bowl. If you do not have any mixer, you will do this all by hand. Again, use a very large bowl. Give those ingredients a quick toss with your mixer on low or with a large wooden spoon. Add the warm water and 1/4 cup of melted butter. The warm water should be around 90°F (32°C). Make sure it is not very, very hot or it will kill the yeast. Likewise, make sure the butter isn’t boiling hot. If you melt it in the microwave, let it sit for 5 minutes before adding. On low speed, beat (or stir) the dough ingredients until everything begins to be moistened. Continuing on low speed (or remove from the bowl and knead by hand if you do not own a mixer), beat the dough until it is soft and supple and gently pulls away from the sides of the bowl and falls off of the dough hook- about 4-5 minutes. If the dough is too hard (it will be textured from the cornmeal), but if it feels too tough, beat in 1 teaspoon of warm water. Alternatively, if it feels too soft, beat in 1 Tablespoon of flour.
    3. Remove the dough from the bowl and form into a ball. Lightly grease a large mixing bowl with olive oil and place the dough inside, turning it around so that all sides of the dough are coated in the oil. Cover the bowl tightly with aluminum foil and allow to rise in a warm environment for 1-2 hours or until double in size.
    4. Once the dough is ready, lightly flour a large work surface. Remove dough from the bowl, set the bowl and aluminum foil aside (to use later). Gently punch down the dough to remove any air bubbles and roll the dough into a large 15×12 inch rectangle. Spread 1/4 cup of softened butter on top of the dough. Roll it up lengthwise per the photos below. Cut the dough log in half. Form the two pieces of dough into balls and place back into your greased bowl. Cover with aluminum foil and allow to rise in the refrigerator (not in a warm place) for 1 hour until they are puffy as you make the sauce.
    5. For the sauce: Place butter in a medium saucepan over medium heat and allow it to melt. Once melted, add the grated onion, salt, oregano, and red pepper flakes. Once the onion has slightly browned after about 5 minutes, add the garlic, tomatoes, and sugar. Turn the heat down to low-medium and allow it to simmer until it’s hearty, fragrant, and thick- about 30 minutes. You’ll have about 2 and 1/2 cups of sauce at this point. If you have more than that, keep simmering until the amount has reduced. Remove from heat and set aside until ready to be used. You may store the sauce in a tightly covered container in the refrigerator for up to 2 days if planning to make the pizza another day. You may freeze this sauce for up to 2 months as well.
    6. Preheat oven to 425°F (218°C).
    7. Assemble the pizzas: After the dough balls have risen in the refrigerator, they should be puffy. Keep one ball of dough in the refrigerator as you work with the first one. Roll it out on a lightly floured work surface, working it into a 12-inch circle. Using your rolling pin as a guide (see photos below), place over a 9×2 inch deep dish cake pan. Using your fingers, press the dough into the cake pan. Make sure it is nice and tight fitting inside the pan. Trim any excess dough off the edges with a small knife. Repeat with 2nd dough. Brush the top edges of the dough with a little olive oil, which gives the crust a beautiful sheen. Fill each pizza with 1/2 of the cheese (about 2 cups/8 oz per pizza), then the pepperoni and bacon or your desired toppings. Pour about 1 and 1/4 cups (300ml) of sauce evenly on top of each. If you do not like that much sauce, you can reduce to 3/4 cup (180ml) per pizza and have leftover sauce. Sprinkle each with 1/4 cup (22g) of grated parmesan cheese.
    8. Place the cake pans on top of a large baking sheet, which will catch anything potentially spilling over the sides of the pans. (Nothing usually does.) Bake for 20-28 minutes or until the crust is golden brown. Feel free to loosely cover the pizzas with aluminum foil after the 15 minute mark to prevent any heavy browning and uneven baking. Remove the pizzas from the oven and allow to cool in the pans placed on a wire rack for 10 minutes. After 10 minutes, slice, serve, and enjoy. Place any leftover pizza in an airtight container and refrigerate for up to 5 days.  Reheat leftovers in a 300°F (149°C) oven for 15-20 minutes or until hot.

    Notes

    1. Make Ahead & Freezing Instructions: Dough may be prepared through step 4. In the last part of this step, the dough needs to rise in the refrigerator for 1 hour. You may leave it in the refrigerator for up to 1 full day, making sure to punch it down to remove any air bubbles before rolling out as directed in step 7. You may freeze the pizza doughs after preparing them through step 4, and instead of allowing to rise in the refrigerator, simply freeze for up to 2 months. Then, allow the doughs to thaw overnight in the refrigerator and allow to rise at room temperature for 1 hour before continuing with step 7. Make-ahead and freezing instructions for the sauce are written in step 5.
    2. Yeast: Platinum Yeast from Red Star is an instant yeast. You can use any quick rise or instant yeast in this recipe. You can also use active dry yeast in this recipe with zero changes. The rise time may be slightly longer if using active dry yeast.
    3. Onion & Tomatoes: Please see notes below the recipe in the step-by-step photos for details about the grated onion and the can of crushed tomatoes.
    4. Cheese: You can use sliced mozzarella or shredded mozzarella cheese.
    5. Toppings: Feel free to swap the pepperoni and bacon with cooked and crumbled sausage, thinly sliced green peppers and/or onions, sliced mushrooms, etc. Add enough toppings to suit your tastes.
    6. Adapted from: a mix of Food.com and Cooks Illustrated



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    Nashville Hot Chicken

    Best Nashville hot chicken, good by itself as tenders or on a sandwich with coleslaw. Made in an Air Fryer.

    Ingredients

    • 1 lb chicken tenders
    • ¾ cup milk
    • 2 Tablespoon hot sauce
    • ¾ cup panko bread crumbs
    • 1 teaspoon paprika
    • ½ teaspoon Italian seasoning
    • ½ teaspoon salt
    • ½ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ¼ teaspoon black pepper
    • Salt and pepper to taste
    • Oil for spraying Canola, Olive Oil, or any oil with a high smoke point

    Hot Paste

    • ½ cup peanut oil
    • 2 Tablespoon brown sugar
    • 1 ½ Tablespoon cayenne pepper
    • 1 teaspoon paprika
    • 1 teaspoon dry mustard
    • 1 teaspoon garlic powder
    • ½ teaspoon salt

    Instructions

    • Season tenders with a little salt and pepper. Set aside. Create a dredging station by whisking milk and hot sauce in one bowl. In a separate bowl, mix panko bread crumbs, paprika, Italian seasoning, salt, garlic powder, onion powder, and black pepper.
    • Preheat your air fryer to 375 degrees Fahrenheit.
    • Start by coating chicken tenders with milk mixture and drain off excess milk, then coat chicken in panko bread crumbs mixture, ensuring all of the chicken is coated.
    • Place chicken in greased air fryer basket or use a parchment sheet liner. Cook on 375 degrees for 14-16 minutes, flipping and spraying chicken halfway through cooking, until chicken is fully cooked and has reached a temperature of at least 165 degrees Fahrenheit.
    • Meanwhile, when there are about 5 minutes left on the chicken, create the hot paste. Add peanut oil, brown sugar, cayenne pepper, paprika, dry mustard, garlic powder, and salt to a medium-sized saucepan over medium heat and whisk to combine. Once your mixture starts to bubble and simmer, remove from heat.
    • Once chicken tenders are done, remove from air fryer and add them to a large bowl. Pour the hot paste over the chicken and toss to combine, making sure hot sauce covers all of the chicken. Serve and enjoy.

    Notes

    • Be sure to pre heat your air fryer before you add your chicken, so that the tenders cook through evenly.
    • Place the tenders in a single layer in the air fryer basket. Cook them in two batches if you need.
    • This chicken is really really really hot. If you’d like a milder chicken, reduce the cayenne pepper.
    • Keep leftovers in an airtight container in the refrigerator. Reheat them in the air fryer at 400F for 3 to 4 minutes.
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    Thai Chicken Curry (Panang Curry)

    INGREDIENTS:

    6 cups (1440 ml) full-fat coconut milk, with 3
    tablespoons of the cream separated out
    4 tablespoons (60 g) panang curry paste (Mae Ploy Preferred)
    1/2 cup (95 g) brown onion, sliced thin
    4 makrut lime leaves, fine chiffonade
    1 1/2 to 2 pounds (680 to 910 g) chicken
    breast, sliced thin
    1/2 tablespoon (10 g) tamarind paste
    2 teaspoons (10 ml) fish sauce
    1 teaspoon sugar
    1 red bell pepper, sliced
    1 zucchini, sliced into 1/4-inch rounds (optional)
    1 cup (240 g) canned bamboo shoots, sliced
    1/2 cup (95 g) Thai sweet basil leaves, roughly
    chopped

    DIRECTIONS:
    1. In a heavy bottomed pot, heat the 3 tablespoons of the thick coconut cream to high for about 1 minute. When the cream starts to sizzle, stir in the curry paste into the cream like building a roux. Add the onion and half of the makrut lime leaf chiffonade. Stir-fry the paste until the paste starts to thicken, dry out, and
    become fragrant, about 1 minute. If the curry starts to sputter, add a small amount of coconut milk to keep the paste moving. Cook the paste until it has the consistency of peanut butter.

    2. Stir in the remaining coconut milk into the curry paste. Increase the heat to high until you reach a full rolling boil. Allow the curry to boil until it reduces by about 25% or coats the back of a wooden spoon, 10 to 15 minutes.

    3. Reduce the heat to a simmer. Add the chicken, tamarind paste, fish sauce and sugar. When the chicken is about halfway cooked, about 5 minutes, add the bell pepper and zucchini. Let simmer until the chicken is cooked through, about 5 minutes. Add the bamboo shoots and Thai basil leaves. Taste and adjust seasoning. Serve immediately over jasmine rice and garnish with a few ribbons of the remaining makrut lime leaf.

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    Louisiana Chicken Pasta

    Delicious Parmesan crusted chicken is served over bow tie pasta over a spicy New Orleans sauce.

    Ingredients

    • 1 egg
    • salt and pepper
    • 1 tsp garlic powder
    • 1 tsp Italian Seasoning
    • 1 cup Parmesan cheese
    • 1/2 cup bread crumbs
    • 1/4 cup flour
    • 2 tbsp olive oil (divided)
    • 2 tbsp butter (divided)
    • 1 lb chicken breasts thin (4 to 5 pieces)
    • 8 oz cremini mushrooms sliced
    • ½ large yellow bell pepper chopped
    • ½ large red bell pepper chopped
    • 2 green onions chopped
    • 3 cloves garlic sliced

    Sauce:

    • 1 cup chicken stock sodium free (adjust salt if not sodium free)
    • 1 cup heavy cream
    • 2 tablespoons Cajun Seasoning
    • 1 teaspoon Salt
    • 10 oz bow tie pasta
    • 1/2 cup Parmesan cheese grated

    Instructions

    • First, paper towel dry the chicken and then prepare two bowls. One is for the egg, salt, pepper, garlic powder, and Italian seasoning. Whisk this egg mixture slightly.
    • The second bowl is for the parmesan, bread crumbs and flour.
    • Dredge each chicken breast piece in egg/seasoning mixture. After that place in parmesan mixture and press. Turn to coat the other side of the chicken with parmesan mixture and press again. Repeat with remaining chicken pieces and place each coated parmesan chicken onto a plate or a cutting board.
    • TO COOK THE CHICKEN: Heat 1 tablespoon olive oil and 1 tablespoon butter on medium high in the stainless steel skillet. PLACE COATED CHICKEN in skillet and cook on medium high heat for 3-4 minutes one one side. DO NOT MOVE chicken otherwise the cheese will slide off surface before it adheres! Press down lightly with a spatula. TURN WITH TONGS when the first side is golden brown and cook the other side for 3 to 4 minutes. Remove from the skillet onto a large plate.
    • Melt 2nd tablespoon olive oil and 1 tablespoon butter. Add sliced mushrooms to the hot pan and cook for a total of 3 minutes – 1.5 minute on each side.
    • Add chopped bell peppers and green onions, and a splash of olive oil. Cook for 4 minutes on medium high until softened. Add garlic cloves and cook for 1 additional minute until garlic is fragrant.
    • TO MAKE SAUCE: Add chicken stock, heavy cream, Cajun Seasoning, and salt to taste. 
    • TO COOK PASTA: In the meantime bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, but do not rinse. For authentic “al dente” pasta, boil your pasta uncovered, stirring occasionally for 12 minutes. For more tender pasta, boil an additional 1 minute.
    • Add pasta to the pan and stir until fully coated in sauce. Add Parmesan to the sauce now. Taste and season with more salt if necessary. 
    • Slice chicken into thin strips and serve on top of pasta in individual plates. Sprinkle with additional shredded Parmesan and chopped fresh green onions, if desired.
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    Butter Chicken

    Ingredients

    For the chicken marinade:

    • 28 oz (800g) boneless and skinless chicken thighs or breasts cut into bite-sized pieces
    • 1/2 cup plain yogurt
    • 1 1/2 tablespoons minced garlic
    • 1 tablespoon minced ginger (or finely grated)
    • 2 teaspoons garam masala
    • 1 teaspoon turmeric
    • 1 teaspoon ground cumin
    • 1 teaspoon red chili powder
    • 1 teaspoon of salt

    For the sauce:

    • 2 tablespoons olive oil
    • 2 tablespoons ghee (or 1 tbs butter + 1 tbs oil)
    • 1 large onion, sliced or chopped
    • 1 1/2 tablespoons garlic, minced
    • 1 tablespoon ginger, minced or finely grated
    • 1 1/2 teaspoons ground cumin
    • 1 1/2 teaspoons garam masala
    • 1 teaspoon ground coriander
    • 14 oz (400 g) crushed tomatoes
    • 1 teaspoon red chili powder (adjust to your taste preference)
    • 1 1/4 teaspoons salt (or to taste)
    • 1 cup of heavy or thickened cream (or evaporated milk to save calories)
    • 1 tablespoon sugar
    • 1/2 teaspoon kasoori methi (or dried fenugreek leaves)

    Instructions

    • In a bowl, combine chicken with all of the ingredients for the chicken marinade; let marinate for 30 minutes to an hour (or overnight if time allows).
    • Heat oil in a large skillet or pot over medium-high heat. When sizzling, add chicken pieces in batches of two or three, making sure not to crowd the pan. Fry until browned for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce.)
    • Heat butter or ghee in the same pan. Fry the onions until they start to sweat (about 6 minutes) while scraping up any browned bits stuck on the bottom of the pan. 
    • Add garlic and ginger and sauté for 1 minute until fragrant, then add ground coriander, cumin and garam masala. Let cook for about 20 seconds until fragrant, while stirring occasionally.
    • Add crushed tomatoes, chili powder and salt. Let simmer for about 10-15 minutes, stirring occasionally until sauce thickens and becomes a deep brown red colour.
    • Remove from heat, scoop mixture into a blender and blend until smooth. You may need to add a couple tablespoons of water to help it blend (up to 1/4 cup). Work in batches depending on the size of your blender.
    • Pour the puréed sauce back into the pan. Stir the cream, sugar and crushed kasoori methi (or fenugreek leaves) through the sauce. Add the chicken with juices back into the pan and cook for an additional 8-10 minutes until chicken is cooked through and the sauce is thick and bubbling.
    • Garnish with chopped cilantro and serve with fresh, hot garlic butter rice and fresh homemade Naan bread!

    Notes

    OPTIONAL: To thin out the sauce, add a couple tablespoons of ghee or butter at the end of cooking, and gently simmer it through. Alternatively, add a small amount of water.

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    Pork Carnitas

    Ingredients
    for 8 servings
    2 tablespoons Frank’s Red Hot
    Original
    2 orange, juiced
    4 garlic
    3 chipotle pepper, from a can
    2 tablespoons brown sugar
    ¼ cup apple cider vinegar
    1 tablespoon salt
    1 teaspoon pepper
    1 tablespoon paprika
    1 teaspoon dried oregano
    ¼ teaspoon cinnamon
    3 lb boneless pork shoulder, cut into
    3-inch cubes


    Tacos
    corn tortilla, for serving
    sliced avocado, for garnish
    radish, for garnish
    fresh cilantro, for garnish


    Nachos
    tortilla chips
    shredded cheddar cheese
    diced tomato
    red onion, chopped
    fresh scallion, sliced
    Preparation

    1. In a blender, add Frank’s Original
      Red Hot, orange juice, garlic,
      chipotle peppers, brown sugar, apple
      cider vinegar, salt, pepper, paprika,
      dried oregano, and cinnamon. Blend
      on high until smooth.
    2. Place pork shoulder in Instant Pot.on high pressure
      Pour marinade over pork and turn
      with tongs to coat.
    3. Put the cover on the Instant Pot.
      Be sure the pressure valve is set to
      “Sealing.” Use the manual setting to
      set the timer for 40 minutes.
    4. Transfer pork from the pot to a
      bowl. Use two forks to shred the
      pork. Pour some of the cooking
      liquid over the carnitas and toss to
      coat.
    5. Serving options: Build carnitas on
      top of nachos or tacos.

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    Beef Stroganoff- Shorts Recipe

    Ingredients:2 lbs ground beef
    2 medium onions, chopped
    2 cloves garlic, minced
    1 4-ounce can sliced mushrooms, drained
    1 1/2 teaspoon salt
    1/4 teaspoon pepper
    1 cup beef consomme or bouillion
    3 tablespoons tomato paste
    1 cup sour cream mixed with 2 tablespoons flour (added at the end)
    Directions:

    1. Brown ground beef in large skillet
    2. Add onions, garlic and mushrooms. Saute until onion is golden brown.
    3. Put in crock pot with all remaining ingredients except sour cream.
    4. Stir thoroughly. Cover and cook on low for 7 to 9 hours.
    5. Stir in sour cream 1 hour before serving.
    6. Serve over hot buttered noodles or rice.
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    Indian Summer Chicken- Shorts Recipe

    ngredients:4 tablespoons vegetable oil
    4 boneless chicken breast halves
    1/4 cup flour
    1 1/2 cups chicken broth
    1/2 cup slivered almonds
    1/4 cup golden raisins
    2 teaspoons curry powder
    1/2 teaspoon ground cumin
    1/4 teaspoon cinnamon
    1/4 teaspoon cayenne pepper
    1/8 teaspoon ground cloves
    1/2 teaspoon salt
    1 tablespoon minced fresh ginger
    1 clove garlic
    1/2 cup sour cream, room temperatureDirections:

    1. Thinly slice chicken breast across the grain.
    2. Place a large, heavy skillet over high heat. When very hot, spoon in 1 tablespoon of the oil. Combine half of the chicken with 2 tablespoons of the flour in a sturdy plastic or paper bag; twist or seal the top and shake vigorously to coat the chicken with flour. Add the floured chicken to the skillet and saute on one side until deep golden brown, about 2 minutes. Turn the pieces and cook for 1 minute. Transfer to a plate. Repeat, using the remaining chicken, flour, and 1 tablespoon of the oil.
    3. Pour 1/2 cup of the broth into the skillet and bring to a boil over high heat. Boil until the liquid is reduced by half, 2 or 3 minutes. Pour the glaze over the chicken pieces; clean the skillet.
    4. Spoon 1 tablespoon of the oil into the pan; add the almonds and toast over moderately low heat, tossing for 1 to 2 minutes. Remove and reserve. Add the raisins and toss for 15 to 20 seconds, or until lightly browned. Add to the chicken.
    5. In a cup, stir together the curry powder, cumin, cinnamon, cayenne, cloves, and salt.
    6. Spoon the remaining 1 tablespoon oil into the skillet and set over moderate heat. Add the ginger and garlic and sizzle, mashing with a fork, for 10 to 15 seconds. Stir in the spice mixture and cook for 10 seconds. Pour in 3/4 cup of the broth and bring to a full boil, stirring. Add the chicken and raisins and heat for 1 minutes. Stir in the sour cream and heat to a simmer. If too thick, add about 1/4 cup more broth. Turn out onto a serving platter and top with the slivered almonds.
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    Wendy’s Chili- Shorts Recipe

    Ingredients:

    1 lb ground beef (or ground turkey)
    1 14-oz can tomato sauce
    1 14-oz can kidney beans (with liquid)
    1 14-oz can pinto beans (with liquid)
    1/2 medium onion, chopped
    1/4 cup diced green chilies
    1 stalk celery, sliced
    1 large tomato, chopped (or 1 can of dices tomatoes with liquid)
    1 1/2 tablespoons chili powder
    1 teaspoon cumin
    3/4 teaspoon black pepper
    1 teaspoon salt
    1 cup chicken stock (or water)
    I can of diced jalapeños(optional)

    Directions:

    1. In a large pot, brown the ground beef over medium heat; drain off the fat.
    2. Add the rest of the ingredients and bring to a simmer over low heat. Cook, stirring every 15 minutes, for 2 to 3 hours.
    Posted on

    Kung Pow Chicken

    Note: double the sauce, and use vermouth instead of wine.

    INGREDIENTS
    For the Chicken:
    1 1/2 pounds boneless skinless
    chicken thighs, cut into 3/4-
    inch chunks (see note above)
    1/2 teaspoon kosher salt
    1/4 teaspoon ground white

    pepper
    1 teapsoon dark soy sauce
    1 teaspoon Shaoxing wine (see
    note above)
    1/2 teaspoon sugar
    1/2 teaspoon roasted sesame
    oil
    1/2 teaspoon cornstarch
    For the Stir-Fry:
    1 tablespoon dark soy sauce
    1 tablespoon Shaoxing wine
    1 tablespoon distilled white
    vinegar
    2 tablespoons homemade or
    store-bought low-sodium
    chicken stock
    1 tablespoon sugar
    1 teaspoon roasted sesame oil
    2 teaspoons cornstarch
    3 tablespoons vegetable,
    peanut, or canola oil, divided
    1 large red bell pepper, cut into
    3/4-inch dice
    1 large green bell pepper, cut
    into 3/4-inch dice
    2 stalks celery, cut into 3/4-
    inch dice
    1/2 cup roasted peanuts

    2 teaspoons minced fresh
    garlic (about 2 medium cloves)
    2 teaspoons minced fresh
    ginger
    1 scallion, white and light green
    parts only, finely minced
    8 small dried red Chinese or
    Arbol chilies (see note above)

    DIRECTIONS
    1.For the Chicken: Combine chicken, salt, pepper,
    soy sauce, wine, sugar, sesame oil, and cornstarch
    in a medium bowl and toss to coat. Set aside for 20
    minutes.
    2.For the Stir-Fry: Combine soy sauce, wine,
    vinegar, chicken stock, sugar, sesame oil, and

    cornstarch in a small bowl and whisk together until
    homogenous. Set aside.
    3.Heat 1 tablespoon oil in a wok over high heat until
    smoking. Add chicken, spread into a single layer,
    and cook without moving until lightly browned,
    about 1 minute. Continue cooking, tossing and
    stirring frequently, until the exterior is opaque but
    chicken is still slightly raw in the center, about 2
    minute longer. Transfer to a clean bowl and set
    aside.
    4.Wipe out wok and heat remaining 2 tablespoons oil
    over high heat until smoking. Add bell peppers and
    celery and cook, stirring and tossing occasionally,
    until brightly colored and browned in spots, about 1
    minute. Add peanuts and toss to combine.
    5.Push vegetables up side of wok to clear a space in
    the center. Add garlic, ginger, scallions, and dried
    chilies and cook, stirring, until fragrant, about 30
    seconds. Return chicken to wok and toss to
    combine. Stir sauce and add to wok. Cook, tossing,
    until sauce thickens and coats ingredients and
    chicken is cooked through, about 1 minute longer.
    Serve immediately.

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