| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Chinese | Chicken, Chinese | 1 | Servings |
INGREDIENTS
| 2 | T | Dry sherry |
| 1 | T | Dark soy sauce * |
| 2 | T | Cornstarch |
| 1 | lb | Boneless, skinless chicken |
| Cut into 1 inch pieces | ||
| 2 | T | Water or chicken broth |
| 1 | T | Rice vinegar |
| 1 | T | Regular soy sauce |
| 2 | T | Dark soy sauce |
| 1 | t | Sesame oil |
| 2 | t | Sugar |
| 2 | T | Peanut oil |
| 8 | Whole dried chile peppers | |
| 2 | t | Minced garlic |
| 1/8 | t | Powdered ginger |
| 3 | Green onion, cut into 1 inch | |
| Pieces | ||
| 1/4 | t | Crushed red pepper |
| 3/4 | c | Roasted unsalted peanuts |
| 1 | t | Cornstarch-dissolved in |
| 2 ts water |
INSTRUCTIONS
Combine the marinade ingredients in a medium bowl. Add the chicken and stir to coat. Let stand for 30 mins. Combine the sauce ingredients in a small bowl. Heat a wok over high heat until hot. Add the oil and the chiles and stir fry until the chiles darken to a deep red, about 10 seconds. Add the chicken and stir fry for 2 minutes. Add the garlic, ginger, green onion and crushed red pepper, stir fry for 1 minute. Add the sauce and peanuts and cook, stirring for 1 minute. Add the cornstarch solution and cook, stirring until the sauce and the chicken is nicely glazed. *Dark Soy sauce found at Oriental Markets Adapted from The Well Seasoned Wok From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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