Instructions

Put the chicken in a large bowl. Add the sambal oelek, cornstarch, rice wine and 2 tablespoons of the soy sauce and toss to coat. Set aside.

Set a large heavy skillet over very high heat and add 2 tablespoons of the oil. When the oil ripples (Andrew refers to this as “when it smiles”), add the ginger, garlic and scallion greens and cook over high heat, stirring, until fragrant, about 30 seconds. Add the celery, celery leaves, shallots, sugar and peanuts and cook, stirring, until the vegetables are crisp-tender, about 2 minutes. Transfer the mixture to a plate and set aside.

Add the remaining 2 tablespoons of oil to the skillet and let it get quite hot over medium-high heat. Add the chicken in a single layer and let it sit for a moment before stirring, then cook, stirring, until well browned and nearly cooked through, about 5 minutes. Add the snow peas and water chestnuts and cook, stirring, until the snow peas are bright green and crisp-tender, about 3 minutes.

Add the reserved ginger and celery mixture, along with the final 2 tablespoons of soy sauce and a couple tablespoons of water, and scrape up the flavorful bits stuck to the bottom of the pan with a wooden spoon. Then stir everything together and season to taste with salt.

Transfer the chicken to a platter and scatter the scallion whites and chile, if using, on top. Serve immediately.

Chef Tips from Andrew Zimmern

ON CUTTING CHICKEN

Cut boneless chicken thighs into 3 sections. Then cut each third into an even dice.

ON CORNSTARCH

Don’t be afraid to use cornstarch. It helps tighten the sauce and gives the chicken a twice cooked slippery quality that people associate with good Chinese wok cookery. It makes the meat soft and tender.

ON THE SMARTEST ADDITION TO A STIR-FRY

Celery has a very strong flavor (think about its effect in chicken stock) that makes it a staple of Chinese cooking.

ON PREPPING GINGER

Use a spoon to scrape off the skin. Then cut a thin slice off one side so it sits flat on the cutting board and you’re not fighting a ball as you slice it.

ON SOY SAUCE

Be sure to taste your soy sauce before using it. Soy sauce that’s been sitting in your cupboard or refrigerator will be stronger because some of the liquid will have evaporated.

ON SCALLIONS

Use scallions in cooking and for finishing a dish too. The green parts have a tart acidity—a nice balance to the sweetness of the cooked whites.

ON FLIPPING INGREDIENTS IN A PAN

To learn to flip ingredients as you sauté, practice with peanuts or dried beans (something easy to pick up and cheap!). You’re just pushing them up and then catching them. Push and catch, push and catch. But don’t throw them up too high.

CHEF VARIATION

To “velvet” the chicken, soak it overnight in a mixture of cornstarch, rice wine and chiles and then stir-fry it.

From Mastering My Mistakes in the Kitchen by Dana Cowin. Copyright 2014 Dana Cowin. Excerpted by permission of Ecco, an imprint of HarperCollins Publishers.

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