2Tbl. high-heat oil such as peanut or sunflowerdivided
2diced jalapeno peppersstems & seeds removed
2diced red Fresno chili peppersstems & seeds removed
2celery ribssliced
1small oniondiced
1medium carrotjulienned
1cupcabbagedchopped
1/2cuppeanuts
2scallionsthinly sliced
2garlic clovesminced
1-inchfresh gingergrated
1Tbl. soy sauce
1Tbl. sesame oil
1Tbl. rice wine vinegar
3cupschicken broth
sriracha hot sauce & fresh cilantro to serve
Instructions
For the chicken marinade...
Combine cubed chicken with marinade in a non-reactive bowl for 20 minutes.
For the soup...
Heat wok or heavy bottom pot over high heat. Add 1 Tbl. of peanut oil and marinated chicken. Stir-fry until chicken is golden brown, about 2-3 minutes or until cooked through. Remove from pan and reserve.
If needed add additional 1 Tbl. of peanut oil and stir-fry the diced veggies for 2 minutes. Add peanuts, ginger, garlic and scallion and cook for an additional minute. Return chicken to pan.
Add soy sauce, sesame oil, rice wine vinegar and chicken broth and heat through.