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“In 'SOS! The Six O'Clock Scramble to the Rescue' by Aviva Goldfarb”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, combine 1 1/2 tablespoons soy sauce and the cornstarch.
  2. Stir in the cut chicken and set aside.
  3. In a small bowl, combine the remaining soy sauce, sherry, honey, vinegar, and ginger.
  4. In a large wok or nonstick skillet, heat the oil over med-high heat.
  5. Add the chicken with its juices to the pan; stirfry for 2 minutes, until the chicken starts to brown.
  6. Add the bell peppers , scallions, and red pepper flakes; cook, stirring, for 2 more minutes.
  7. Add the soy-sherry mixture and the peanuts and cook for 1 minute.
  8. 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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