Chicken with peanuts

Yield: 4 Servings

Measure Ingredient
½ pounds Boneless chicken breast; skinned & cubed
Salt
1 Egg white; lightly beaten
3½ teaspoon Cornstarch
½ cup Vegetable oil
½ teaspoon Each crushed fresh ginger & crushed garlic
6 Pieces dried red pepper
3 Scallions; chopped
½ teaspoon Sugar
2 tablespoons Dark soy sauce
1 tablespoon Cooking sherry
1 teaspoon Vinegar
Ground black pepper to taste
½ cup Peanuts

Place the chicken meat, ½ tsp. salt, egg white & ½ tsp. cornstarch in a bowl & mix. Set aside. Mix remaining 3 tsp. cornstarch with 2 tbs. cold water & reserve. Put 6 tbs. oil in a wok & heat to warm. Drain the chicken & add to the oil, cooking just until done over low heat. Remove & set aside. Heat 2 tbs. oil in a clean wok & add the ginger, garlic & red pepper and stir-fry 30 sec. Add reserved chicken, scallions, sugar, soy sauce, sherry & vinegar & stir-fry 1 min. Add salt & pepper to taste. Stir in the reserved cornstarch mixture until thickened. Add the peanuts and mix to coat.

PEKING GARDEN EAST

MILWAUKEE, MEQUON

WINE: TAI-SHAN

From the <Micro Cookbook Collection of Chinese Recipes>. Downloaded from Glen's MM Recipe Archive, .

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