03-31-2005, 04:48 AM
1 pound cubed chicken
1/4 cup peanuts
3 tablespoons vegetable oil
1 teaspoon dried chile pepper flakes
1 teaspoon garlic, crushed
1 teaspoon ginger, crushed
1 tablespoon green onion, chopped
1 tablespoon Shao Hsing cooking wine
1 teaspoon soy sauce
2 tablespoons chicken broth
1 teaspoon sugar
1 dash sesame oil
Cornstarch Slurry
1 tablespoon cornstarch, mixed with
2 tablespoons water
Heat oil in wok until hot. Fry peanuts until browned. Remove and add chicken. Stir fry until done. Remove and drain. Set aside.
Heat two tablespoons of oil in wok until hot. Add dried chile pepper, garlic, ginger and green onion. Stir-fry until fragrant. Add remaining ingredients except cornstarch mixture. Bring to a boil. Slowly stir in cornstarch mixture. Add chicken and peanuts. Flavor with sesame oil if desired. Remove and serve on platter.
Servings: 4
1/4 cup peanuts
3 tablespoons vegetable oil
1 teaspoon dried chile pepper flakes
1 teaspoon garlic, crushed
1 teaspoon ginger, crushed
1 tablespoon green onion, chopped
1 tablespoon Shao Hsing cooking wine
1 teaspoon soy sauce
2 tablespoons chicken broth
1 teaspoon sugar
1 dash sesame oil
Cornstarch Slurry
1 tablespoon cornstarch, mixed with
2 tablespoons water
Heat oil in wok until hot. Fry peanuts until browned. Remove and add chicken. Stir fry until done. Remove and drain. Set aside.
Heat two tablespoons of oil in wok until hot. Add dried chile pepper, garlic, ginger and green onion. Stir-fry until fragrant. Add remaining ingredients except cornstarch mixture. Bring to a boil. Slowly stir in cornstarch mixture. Add chicken and peanuts. Flavor with sesame oil if desired. Remove and serve on platter.
Servings: 4