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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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One of our favorites. It takes a little time but well worth it. Ingredients:
5 teaspoons soy sauce, divided |
5 teaspoons dry sherry, divided |
3 1/2 teaspoons cornstarch, divided |
1/4 teaspoon salt |
3 boneless skinless chicken breast halves, cut into bite-size pieces |
1 tablespoon red wine vinegar |
2 tablespoons chicken broth or 2 tablespoons water |
1 1/2 teaspoons sugar |
3 tablespoons vegetable oil, divided |
1/3 cup salted peanuts |
6 -8 small dried hot chili peppers |
1 1/2 teaspoons fresh ginger, minced |
2 green onions, cut into 1 1/2 inch pieces |
Directions:
1. For marinade, combine 2 t. soy sauce, 2 t. sherry, 2 t. cornstarch and the salt in large bowl; mix well. Add chicken; stir to coat well. Let stand 30 minutes.
2. Combine remaining 3 t. soy sauce, 3 t. sherry, the vinegar, chicken broth, sugar and remaining 1 1/2 t. cornstarch in small bowl; mix well and set aside.
3. Heat 1 T. oil in wok or large skillet over medium heat. Add peanuts and cook until golden. Remove and set aside.
4. Heat remaining 2 T. oil over medium heat. Add chili peppers and stir-fry until peppers just begin to darken, about 1 minute. Increase heat to high. Add chicken and stir-fry 2 minutes. Add ginger; stir-fry until chicken is cooked through, about 1 minute more. Add onions and peanuts to pan. Stir cornstarch mixture and add to pan; cook and stir until sauce boils and thickens.
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