This recipe is based on the one at The Splendid Table. We changed a couple things when we served it at Cinema Flee. We made a 5 times quantity and it served 12 people with just a bit left over.


  • 1 lb chicken. Mix of breast and thigh meat is good.
  • 3 cloves of garlic, minced
  • An equivalent amount of fresh ginger, minced
  • 5 green onions, chopped
  • 2 tablespoons cooking oil
  • 1-3 teaspoons red chili flakes
  • 1 red pepper
  • 1 green pepper
  • 3 oz roasted peanuts

For the marinade (combine)

  • 1/2 teaspoon salt
  • 2 teaspoons tamari
  • 1 teaspoon mirin
  • 1 1/2 teaspoons potato flour
  • 1 tablespoon water

For the sauce (combine)

  • 3 teaspoons sugar
  • 3/4 teaspoon potato flour
  • 2 teaspoons  tamari
  • 3 teaspoons Chinkiang or black Chinese vinegar
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon chicken stock or water


1. Cut the chicken as evenly as possible into 1/2 inch cubes. Mix in the marinade, and leave while you prepare the other ingredients.

2. Heat a seasoned wok over a high flame. Add 2 tbsp oil with the chili flakes and stir-fry briefly until the flakes are darkening but not burnt (you can remove the wok from the heat if necessary to prevent overheating).

3. Quickly add the chicken and stir-fry over a high flame, stirring constantly. As soon as the chicken cubes have separated, add the red and green peppers, ginger, garlic and green onions and continue to stir-fry for a few minutes until they are fragrant, the peppers are softened and the meat is cooked through (test one of the larger pieces to make sure).

4. Give the sauce a stir and add it to the wok, continuing to stir and toss. As soon as the sauce has become thick and lustrous, add the peanuts, stir them in, and serve.