| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Chicken |
3 |
Servings |
INGREDIENTS
| 2 |
ts |
Soy sauce |
| 1 1/2 |
ts |
Corn starch |
| 1 |
|
Clove garlic, minced |
| 1 |
|
Piece fresh ginger, minced (1/2-inch long) |
| 2 |
|
Whole chicken breasts, boned, skinned, |
|
|
Halved, and diced |
| 1/4 |
c |
Peanut oil |
| 1 |
c |
Skinless raw peanuts |
| 4 |
|
Dried red chilies |
| 8 |
|
Dried Japanese mushrooms |
| 1 |
bn |
Green onions, sliced |
| 1 |
ts |
Rice wine vinegar |
| 1/2 |
ts |
Sugar |
| 1 |
ts |
Oriental sesame oil |
|
|
Freshly steamed rice |
INSTRUCTIONS
Combine soy sauce, corn starch, garlic, and ginger in a medium bowl; mix
well. Add diced chicken, tossing to coat evenly. Let stand at room
temperature for 15 minutes. Soak dried mushrooms in hot water for 15
minutes; drain well and thinly slice. Heat oil in wok over high heat. Add
peanuts; stir-fry until golden brown. Remove peanuts with slotted spoon and
set aside. Add chilies and stir-fry until browned; remove with slotted
spoon and set aside. Add chicken, with marinade, and stir-fry for 2
minutes. Blend in mushrooms, onion, vinegar, and sugar; stir-fry for 1
minute. Return peanuts and chilies to wok, blending well. Add sesame oil
and continue cooking for 1 minute. Serve immediately over freshly steamed
rice.
Bon Appetit LIGHT AND EASY SPECIAL
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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