Spicy Ginger Chicken With Peanuts |
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Prep Time: 40 Minutes Cook Time: 6 Minutes |
Ready In: 46 Minutes Servings: 3 |
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From Cooking Light. Delicious. Serving size: 2/3 c. chicken mixture and 1/2 cup rice. 434 calories, 12.6 g fat, 37.7 g carb, 88 mg cholesterol Ingredients:
3 tablespoons soy sauce, divided (low sodium) |
1 tablespoon dry white wine |
1 lb boneless skinless chicken breast, cut up into bite-size pieces |
1/4 cup water |
1 tablespoon sugar |
1 tablespoon white vinegar |
1 teaspoon cornstarch |
1 tablespoon vegetable oil |
4 dried hot red chili peppers, seeded |
1/2 cup sliced green onion |
1 tablespoon minced peeled fresh ginger |
4 garlic cloves, minced |
1/4 cup dry-roasted unsalted peanuts |
1 1/2 cups hot basmati rice |
Directions:
1. Add 1 tablespoon soy sauce, wine, and chicken to a heavy-duty zip-top plastic bag; seal.
2. Marinate in refrigerator for a minimum of 1 hour, turn occasionally.
3. In a small bowl, mix together 2 tablespoons soy sauce, water, sugar, vinegar, and cornstarch; set aside.
4. Heat the oil in a wok or large nonstick skillet over medium-high heat until the oil is hot.
5. Add in chile pepper; stir-fry for 1 minute.
6. Add in chicken mixture; stir-fry for 3 minutes.
7. Add in green onions, ginger, and garlic; stir-fry for 1 minute.
8. Add in cornstarch mixture and peanuts; bring to a boil and cook 1 minute, stirring constantly.
9. Serve chicken mixture over rice.
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