Chicken-Peanut Stir-Fry (Food Network Kitchens) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 cup basmati rice |
3 teaspoons soy sauce |
1 tablespoon plus 2 teaspoons cornstarch |
1 tablespoon plus 1 teaspoon rice vinegar (not seasoned) |
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces |
2 teaspoons packed light brown sugar |
2 tablespoons peanut or vegetable oil |
1 2 -inch piece ginger, peeled and thinly sliced |
1 bunch scallions (whites roughly chopped, greens thinly sliced) |
1 jalapeno pepper (red or green), seeded and thinly sliced |
1 small head napa cabbage, cored and cut into 2-inch pieces |
1/4 cup roasted salted peanuts |
Directions:
1. Cook the rice as the label directs. Meanwhile, whisk 2 teaspoons soy sauce and 1 tablespoon each cornstarch and rice vinegar in a bowl; add the chicken and toss to coat. Whisk the brown sugar, 1/3 cup water and the remaining 2 teaspoons cornstarch and 1 teaspoon each soy sauce and rice vinegar in a small bowl.
2. Heat 1 tablespoon peanut oil in a large nonstick skillet over high heat. Add the chicken and stir-fry until lightly golden, 2 to 3 minutes. Remove with a slotted spoon to a bowl.
3. Wipe out the skillet, return to high heat and add the remaining 1 tablespoon peanut oil. When it begins smoking, add the ginger, scallion whites and jalapeno; stir-fry 45 seconds. Add the cabbage and stir-fry until crisp-tender, 3 to 5 minutes. Stir the brown sugar mixture and add to the pan along with the chicken; stir-fry until the sauce is thick and the chicken is cooked through, 1 to 2 minutes. Stir in the scallion greens and peanuts. Serve with the rice.
4. Photograph by Antonis Achilleos
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