Tempting Thai Chicken

By michaelmeiner

Ingredients

• 4 skinless boneless chicken breast halves -- (about 1.5 pounds)
• Spicy Peanut Sauce -- (recipe follows)
• 2 Tablespoons vegetable oil
• 1 Tablespoon bottled minced garlic
• 1 Tablespoon bottled minced ginger
• 1 or 2 bunches scallion -- for 3/4 cup chopped
• 1 8 ounce can bamboo shoots
• 1/3 cup unsalted peanuts -- chopped
• 1 Tablespoon soy sauce
• 1 Tablespoon dry sherry
• 1 teaspoon sugar
• SPICY PEANUT SAUCE
• 1 1/2 Tablespoons creamy peanut butter
• 2 Tablespoons vegetable oil
• 2 Tablespoons soy sauce
• 2 Tablespoons sugar
• 2 teaspoons rice wine vinegar or white vinegar
• 6 teaspoons dark sesame oil
• 1/8 teaspoon ground cayenne pepper

Details

Servings 1

Preparation

Step 1

Heat oil in a 12 inch nonstick skillet over high heat. Cut the chicken into short strips about 1/2 inch wide, adding them to the skillet as you cut. Add the garlic and ginger and cook until the chicken is no longer pink.

While the chicken cooks, cut the scallions; drain the bamboo shoots and chop the peanuts.

When the chicken is done, add the scallions, bamboo shoots, peanuts, soy sauce, sherry and sugar. Stir well, then add the Peanut Sauce and stir well again.