Title: STIR-FRIED CHICKEN WITH CHILIES AND PEANUTS
Categories: Chinese, Chicken
Yield: 3 servings
2 ts Soy sauce
1 1/2 ts Corn starch
1 Clove garlic, minced
1 Piece fresh ginger, minced
-(1/2-inch long)
2 Whole chicken breasts,
-boned, skinned,
Halved, and diced
1/4 c Peanut oil
1 c Skinless raw peanuts
4 Dried red chilies
8 Dried Japanese mushrooms
1 bn Green onions, sliced
1 ts Rice wine vinegar
1/2 ts Sugar
1 ts Oriental sesame oil
Freshly steamed rice
Combine soy sauce, corn starch, garlic, and ginger in
a medium bowl; mix well. Add diced chicken, tossing
to coat evenly. Let stand at room temperature for 15
minutes. Soak dried mushrooms in hot water for 15
minutes; drain well and thinly slice. Heat oil in wok
over high heat. Add peanuts; stir-fry until golden
brown. Remove peanuts with slotted spoon and set
aside. Add chilies and stir-fry until browned; remove
with slotted spoon and set aside. Add chicken, with
marinade, and stir-fry for 2 minutes. Blend in
mushrooms, onion, vinegar, and sugar; stir-fry for 1
minute. Return peanuts and chilies to wok, blending
well. Add sesame oil and continue cooking for 1
minute. Serve immediately over freshly steamed rice.
