Stir-Fried Chinese Chicken and Peanuts

29 Aug

 

I found this gem on Marthastewart.com.  I actually used cashews instead of peanuts and a red bell pepper instead of the Chinese red peppers.   I think it could use a touch more flavor, but it was still a do-again!

Ingredients

  • 1/3 cup soy sauce
  • 3 tablespoons shaoxing cooking wine or dry sherry
  • 1 tablespoon rice vinegar or white vinegar
  • 1/2 teaspoon sugar
  • 1/2 teaspoon toasted sesame oil
  • 1 whole boneless, skinless chicken breast (about 1 1/2 pounds)
  • 1 1/2 tablespoons peanut oil or vegetable oil
  • 3/4 cup unsalted dry-roasted peanuts or cashews
  • 2 whole scallions, thinly sliced
  • 4 whole dried Chinese red peppers
  • 2 garlic cloves, minced
  • 1 tablespoon cornstarch

Directions

  1. In a bowl, whisk together the soy sauce, wine, vinegar, sugar, and sesame oil. Dice the chicken and toss it in the marinade.
  2. Heat a wok or skillet over high heat until very hot. Add the oil. Lightly fry the peanuts for about 1 minute and remove. Add the scallions, red peppers, and garlic. Stir-fry for about 20 seconds.
  3. Just before adding to the pan, coat the chicken in the cornstarch. Fry until the chicken is just cooked through, 3 to 4 minutes (depending on the pan and the heat). Return the peanuts to the pan and mix thoroughly to combine with the chicken. Serve immediately with white rice.

http://www.marthastewart.com/285108/stir-fried-chinese-chicken-and-peanuts

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