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Recipe Ingredients:
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3 1/2
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teaspoons cornstarch, divided
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5
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teaspoons soy sauce, divided
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5
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teaspoons dry sherry, divided
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1/4
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teaspoon salt
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3
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boneless skinless chicken breast halves, cut into bit-size pieces
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1
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tablespoon red wine vinegar
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2
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tablespoons chicken broth
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1-1/2
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teaspoons sugar
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3
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tablespoons vegetbale oil, divided
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1/3
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cup <a href="/nuts/peanuts/extra-large-roastedandsalted.html">Salted Peanuts</a>
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6-8
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small dried hot chili peppers
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1-1/2
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teaspoons minced fresh ginger
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2
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green onions ith tops, cut into 1-1/2 inch pieces
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Cooking Directions: |
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1.
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For marinade, combine 2 teaspoons cornstarch, 2 teaspoons soy sauce, 2 teaspoons sherry and salt in large bowl; mix well. Add chicken; stir to coat well. Let stand 30 minutes.
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2.
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Combine remaining 1-1/2 teaspoons cornstarch, 3 teaspoons soy sauce, 3 teaspoons sherry, vinegar, chicken broth and sugar in small bowl; mix well. Set aside. . Heat 1 tablespoon oil in wok or large skillet over medium heat. Add peanuts; cook and stir until lightly toasted. Remove peanuts from wok; set aside.
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3.
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Heat remaining 2 tablespoons oil in wok over medium heat. Add chili peppers; stir-fry until peppers just begin to char, about 1 minute.
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4.
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Increase heat to high. Add chicken mixture; stir-fry 2 minutes. Add ginger; stir-fry until chicken is no longer pink in center, about 1 minute.
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5.
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Add peanuts and onions. Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens. Garnish, if desired.
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