1 pound boneless skinless chicken breasts, cut into 1-inch chunks
3/4 cup roasted peanuts
2 tablespoons good quality ready-made chicken stock
2 tablespoons Shaoxing rice wine or dry sherry
1 tablespoon dark soy sauce
2 teaspoons granulated sugar
1 tablespoon coarsely chopped garlic
2 teaspoons finely chopped scallions
1 teaspoon finely chopped fresh ginger
2 teaspoons Chinese white rice vinegar or cider vinegar
1 teaspoon salt
2 teaspoons sesame oil
Heat a wok over a high heat.
Add the oil and chilies and stir-fry for a few seconds (you may
remove the chiles when they turn black or leave them in). Next add
the chicken and peanuts, and stir-fry for 1 minute.
Remove the chicken,
peanuts and chiles from the wok and drain in a colander. Put all
the sauce ingredients except the sesame oil into the wok. Bring
to a boil and then turn the heat down.
Return the chicken, peanuts,
and chiles to the wok and cook for about 3-4 minutes in the sauce,
Add the sesame oil. Give the mixture a good
stir and remove the chiles, if you prefer; serve immediately.
Posted by swm56 at Recipe Goldmine 6/11/01 9:35:23 am.