|
| 3
1/2 teaspoons cornstarch, divided | 5
teaspoons soy sauce, divided | | 5
teaspoons dry sherry, divided | 1/4
teaspoon salt | | 3
boneless skinless chicken breast halves, cut into bite-size pieces | 1
table red wine vinegar | | 2
tablespoons chicken broth or water | 1
1/2 teaspoons sugar | | 3
tablespoons vegetable oil, divided | 1/3
cup salted peanuts | | 6
to 8 small dried hot chili peppers | 1
1/2 teaspoons minced fresh ginger |
For
marinade, combine:
| 2
teaspoons cornstarch | 2
teaspoons soy sauce |
2
teaspoons sherry and salt in large bowel. |
Mix
well. Add chicken; stir to coat well. Let
stand 30 minutes.
Combine remaining 1 1/2 teaspoons cornstarch, 3
teaspoons soy sauce, 3 teaspoons sherry, vinegar, chicken broth and sugar in small bowel;
mix well. Set aside. Heat
1 tablespoon oil in wok or large skillet over medium heat. Add peanuts; cook and
stir until lightly toasted. Remove peanuts from wok; set aside. Heat
remaining 2 tablespoons oil in wok over medium heat. Add chili peppers; stir-rry
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; stir cornstarch mixture; add to work.
Cook and stir until sauce boils and
thickens. Garnish with
chili pepper, if desired.
SERVES
3
|
