| Recipe Ingredients: |
| 3 1/2 |
teaspoons cornstarch, divided |
| 5 |
teaspoons soy sauce, divided |
| 5 |
teaspoons dry sherry, divided |
| 1/4 |
teaspoon salt |
| 3 |
boneless skinless chicken breast halves, cut into bit-size pieces |
| 1 |
tablespoon red wine vinegar |
| 2 |
tablespoons chicken broth |
| 1-1/2 |
teaspoons sugar |
| 3 |
tablespoons vegetbale oil, divided |
| 1/3 |
cup Salted Peanuts |
| 6-8 |
small dried hot chili peppers |
| 1-1/2 |
teaspoons minced fresh ginger |
| 2 |
green onions ith tops, cut into 1-1/2 inch pieces |
Cooking Directions: |
| 1. |
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.
|
| 2. |
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.
|
| 3. |
Heat remaining 2 tablespoons oil in wok over medium heat. Add chili peppers; stir-fry until peppers just begin to char, about 1 minute.
|
| 4. |
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.
|
| 5. |
Add peanuts and onions. Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens. Garnish, if desired.
|
