Yield: 1 Servings
|3½ teaspoon||Cornstarch; divided|
|5 teaspoons||Soy sauce; divided|
|5 teaspoons||Dry sherry; divided|
|3||Chicken Breast Halves*; skinned & boned|
|1 tablespoon||Red wine vinegar|
|2 tablespoons||Chicken broth or water|
|3 tablespoons||Vegetable oil,; divided|
|6 smalls||Dried hot chili peppers; or to taste|
|1½ teaspoon||. fresh ginger; minced|
|2||Green onions with tops; cut 1 1/2-inch piece|
|Dried hot chili peppers|
For marinade, combine 2 tsp. cornstarch, 2 tsp. soy sauce, 2 tsp. sherry and salt in large bowl; mix well. Add chicken and stir to coat well. Let stand
Combine remaining 1½ tsp. cornstarch, 3 tsp. soy sauce, 3 tsp. sherry, vinegar, chicken broth and sugar in small bowl; mix well. Set aside.
Heat 1 T. oil in wok or large skillet over medium heat. Add peanuts; cook and stir until lightly toasted. Remove peanuts from wok; set aside.
Heat 2 T. oil in wok or large skillet over medium heat. Add chili peppers; stir-fry 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 and onions; stir fry 1 minute.
Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens. Garnish, if desired. Makes 3 servings.
Posted to MC-Recipe Digest V1 #262 Date: Sun, 27 Oct 1996 05:03:22 -0500 (EST) From: Bill Spalding <billspa@...> NOTES : *Cut in bite-sized pcs.