3 1/2 tsp Cornstarch, divided
5 tsp Soy sauce, divided
5 tsp Dry sherry, divided
1/4 tsp Salt
3 Chicken Breast Halves*, skinned & boned
1 tbsp Red wine vinegar
2 tbsp Chicken broth or water
1 1/2 tsp Sugar
3 tbsp Vegetable oil,, divided
1/3 cup Peanuts
6 small Dried hot chili peppers, or to taste
1 1/2 tsp . fresh ginger, minced
2 Green onions with tops, cut 1 1/2-inch piece
GARNISH
Green onion
Dried hot chili peppers
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For marinade, combine 2 tsp. cornstarch, 2 tsp. soy sauce, 2 tsp. sherry and salt in large bowl; mix well. Add chicken and stir to coat well. Let stand 30 minutes.
Combine remaining 1 1/2 tsp. cornstarch, 3 tsp. soy sauce, 3 tsp. sherry, vinegar, chicken broth and sugar in small bowl; mix well. Set aside.
Heat 1 T. oil in wok or large skillet over medium heat. Add peanuts; cook and stir until lightly toasted. Remove peanuts from wok; set aside.
Heat 2 T. oil in wok or large skillet over medium heat. Add chili peppers; stir-fry until peppers just begin to char, about 1 minute.
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.
Add peanuts and onions; stir fry 1 minute.
Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens. Garnish, if desired. Makes 3 servings. Posted to MC-Recipe Digest V1 #262
Date: Sun, 27 Oct 1996 05:03:22 -0500 (EST)
From: Bill Spalding <billspa@icanect.net>
NOTES : *Cut in bite-sized pcs.
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