INGREDIENTS
For the chicken:
1 tablespoon cornstarch
2 tablespoons soy sauce
2 tablespoons Anchor Brewing Porter beer
1.5 lbs boneless, skinless, chicken thighs, cubed
1 teaspoon salt
For the sauce
3 tablespoons rice wine vinegar
2 tablespoons hoisin sauce
1/4 cup Anchor Brewing Porter beer
1 tablespoon balsamic vinegar
1 teaspoon Asian sesame oil (or sesame chili oil)
¼ teaspoon ginger grater with a microplane
For the stir fry:
1 tablespoon Asian sesame oil (or sesame chili oil)
1/4 cup chopped dried red chilies
1 large red bell pepper, diced (stem and seeds removed)
¼ cup thickly sliced green onions
2 large clove garlic, thinly sliced
½ cup shelled, roasted peanuts
rice for serving
INSTRUCTIONS
1. Whisk together the cornstarch, soy sauce, and beer in a small bowl.
2. Sprinkle the chicken on all sides with salt, add to the marinade, toss to coat.
3. Whisk together the sauce ingredients in a small bowl, set aside.
4. Heat the sesame oil in a large skillet or wok over medium-high heat until hot but not smoking. Add the dried chilies, cooking until fragrant, about 2 minutes. Add the bell peppers, stirring frequently until softened. Stir in the garlic.
5. Add the chicken and marinade, cooking for about 2 minutes.
6. Pour in the sauce, reduce heat to maintain a simmer. Cook until the sauce has thickened and the chicken is cooked through, about 10 minutes. Stir in the peanuts.
7. Add to a serving bowl, top with green onions.
8. serve over rice
