Side Pannel
Stir-Fried Chicken with Chilies and Peanuts
Stir-Fried Chicken with Chilies and Peanuts
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Chinese
Ingredients List
- 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
Directions
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.
Bon Appetit LIGHT AND EASY SPECIAL
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.
Bon Appetit LIGHT AND EASY SPECIAL
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