Chinese Chicken With Peanuts |
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Prep Time: 30 Minutes Cook Time: 5 Minutes |
Ready In: 35 Minutes Servings: 6 |
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In 'SOS! The Six O'Clock Scramble to the Rescue' by Aviva Goldfarb Ingredients:
3 1/2 tablespoons low sodium soy sauce |
1 tablespoon cornstarch |
1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces (may use thighs) |
1 tablespoon sherry wine |
1 teaspoon honey or 1 teaspoon sugar |
1 teaspoon red wine vinegar |
1/2 teaspoon ground ginger |
1 tablespoon peanut oil |
1 red bell pepper, cut into 1-inch pieces (or use snow peas or diced water chestnuts) |
4 scallions, sliced (about 1/3 cup) |
1/4 teaspoon red pepper flakes (to taste) (optional) |
1/2 cup unsalted peanuts (or cashews or walnuts) |
hot cooked rice |
Directions:
1. In a bowl, combine 1 1/2 tablespoons soy sauce and the cornstarch.
2. Stir in the cut chicken and set aside.
3. In a small bowl, combine the remaining soy sauce, sherry, honey, vinegar, and ginger.
4. In a large wok or nonstick skillet, heat the oil over med-high heat.
5. Add the chicken with its juices to the pan; stirfry for 2 minutes, until the chicken starts to brown.
6. Add the bell peppers , scallions, and red pepper flakes; cook, stirring, for 2 more minutes.
7. Add the soy-sherry mixture and the peanuts and cook for 1 minute.
8. Serve it immediately over rice or refrigerate it for up to 2 days or freeze it for up to 3 months.
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