Stir-Fried Chicken and Peanuts

Stir-Fried Chicken and Peanuts
Stir-Fried Chicken and Peanuts

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

2

servings

Ingredients

  • 1/3

    * 1/3 cup soy sauce

  • 3

    * 3 tablespoons shaoxing cooking wine or dry sherry

  • 1

    * 1 tablespoon rice vinegar or white vinegar

  • 1/2

    * 1/2 teaspoon sugar

  • 1/2

    * 1/2 teaspoon toasted sesame oil

  • 1

    * 1 whole boneless, skinless chicken breast (about 1 1/2 pounds)

  • 1 1/2

    * 1 1/2 tablespoons peanut oil or vegetable oil

  • 3/4

    * 3/4 cup unsalted dry-roasted peanuts or cashews

  • 2

    * 2 whole scallions, thinly sliced

  • 4

    * 4 whole dried Chinese red peppers

  • 2

    * 2 garlic cloves, minced

  • 1

    * 1 tablespoon cornstarch

Directions

1. In a bowl, whisk together the soy sauce, wine, vinegar, sugar, and sesame oil. Dice the chicken and toss it in the marinade. 2. Heat a wok or skillet over high heat until very hot. Add the oil. Lightly fry the peanuts for about 1 minute and remove. Add the scallions, red peppers, and garlic. Stir-fry for about 20 seconds. 3. Just before adding to the pan, coat the chicken in the cornstarch. Fry until the chicken is just cooked through, 3 to 4 minutes (depending on the pan and the heat). Return the peanuts to the pan and mix thoroughly to combine with the chicken. Serve immediately with white rice.

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