| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Chicken, Wok cooking | 1 | Servings | |
INGREDIENTS
| 3 1/2 | ts | Cornstarch; divided |
| 5 | ts | Soy sauce; divided |
| 5 | ts | Dry sherry; divided |
| 1/4 | ts | Salt |
| 3 | Chicken Breast Halves*; skinned & boned | |
| 1 | tb | Red wine vinegar |
| 2 | tb | Chicken broth or water |
| 1 1/2 | ts | Sugar |
| 3 | tb | Vegetable oil,; divided |
| 1/3 | c | Peanuts |
| 6 | sm | Dried hot chili peppers; or to taste |
| 1 1/2 | ts | . fresh ginger; minced |
| 2 | Green onions with tops; cut 1 1/2-inch piece | |
| Green onion | ||
| Dried hot chili peppers |
INSTRUCTIONS
GARNISH 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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