|
 Serves:
4-6
Ingredients:
1
lb. boned, skinned chicken breasts - cubed
3 Tbls. soy sauce -
divided
1 1/2 Tbls. cornstarch mixed with 1 1/2 Tbls. cold
water
1 Tbls. dry sherry
1 Tbls. granulated sugar
1 tsp.
cornstarch
1/2 tsp. salt
1 tsp. sesame oil
3 1/2 Tbls.
vegetable oil - divided
1/2 cup unsalted roasted peanuts
4-8
dried red chili peppers - chopped
1 slice peeled, fresh ginger -
chopped
1 clove garlic - sliced
Directions:
Combine chicken, 1 Tbls.
soy sauce, and cornstarch/water mixture; allow to marinate for 30
minutes.
Combine 2 Tbls. soy sauce, sherry, sugar,
cornstarch, salt, and sesame oil; set aside.
In a hot wok,
stir-fry the peanuts in 1 1/2 Tbls. vegetable oil until golden
brown, remove peanuts from wok, and set aside.
Fill wok with
vegetable oil for frying and heat to 350 degrees. Carefully slide
the chicken into the wok, piece by piece, and fry for 1
minute.
Remove chicken from oil and drain on a brown paper
bag. Remove oil from wok.
In hot wok, stir-fry the red
peppers in 2 Tbls. vegetable oil until they turn dark. Add ginger,
garlic, and chicken to the wok and fry, stirring constantly. Stir
the prepared sauce and add to the wok. Stir and cook wok contents
until the sauce is thickened. Stir in peanuts and
serve. |
