Chinese Chicken With Peanuts
- Ready In:
- 35mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 3 1⁄2 tablespoons low sodium soy sauce
- 1 tablespoon cornstarch
- 1 1⁄2 lbs boneless skinless chicken breasts, cut into 1-inch pieces (may use thighs)
- 1 tablespoon sherry wine
- 1 teaspoon honey or 1 teaspoon sugar
- 1 teaspoon red wine vinegar
- 1⁄2 teaspoon ground ginger
- 1 tablespoon peanut oil
- 1 red bell pepper, cut into 1-inch pieces (or use snow peas or diced water chestnuts)
- 4 scallions, sliced (about 1/3 cup)
- 1⁄4 teaspoon red pepper flakes (to taste) (optional)
- 1⁄2 cup unsalted peanuts (or cashews or walnuts)
- hot cooked rice
directions
- In a bowl, combine 1 1/2 tablespoons soy sauce and the cornstarch.
- Stir in the cut chicken and set aside.
- In a small bowl, combine the remaining soy sauce, sherry, honey, vinegar, and ginger.
- In a large wok or nonstick skillet, heat the oil over med-high heat.
- Add the chicken with its juices to the pan; stirfry for 2 minutes, until the chicken starts to brown.
- Add the bell peppers , scallions, and red pepper flakes; cook, stirring, for 2 more minutes.
- Add the soy-sherry mixture and the peanuts and cook for 1 minute.
- Serve it immediately over rice or refrigerate it for up to 2 days or freeze it for up to 3 months.
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