| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Chinese |
Chinese, Chicken |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Cornstarch |
| 3 |
tb |
Soy sauce |
| 2 |
|
Lg. chicken breasts, cut into 1/2 inch cubes |
| 1 |
tb |
Dry sherry |
| 2 |
tb |
Sugar |
| 1 |
ts |
Vinegar |
| 1/4 |
c |
Oil |
| 1 |
ts |
Or less crushed red pepper (more if you like it hot spicy) 2 sliced |
|
|
Scallions |
| 1/2 |
ts |
Ground ginger |
| 1/2 |
c |
Salted peanuts |
INSTRUCTIONS
Directions: combine cornstarch and 1 T of soy sauce. Add chicken to coat.
Combine the other 2 T of soy sauce, the sherry, sugar and vinegar and set
aside.
Heat the oil in your wok, add the red pepper and cook until it turns black.
Add the chicken and cook for 2 minutes, remove the chicken. Add scallions
and ginger and stir fry for 1 minute. Return the chicken to the wok and
cook for another 2 minutes, stirring constantly. Add the soy sauce mixture
and stir for 1 minute then add the peanuts to the mixture and stir them in.
Serve over rice.
This dish is fast and easy and tastes GREAT! Enjoy.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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