Whisk 1 tablespoon soy sauce, 1 tablespoon Sherry, 1 teaspoon
sesame oil, and 1 teaspoon sugar in medium bowl. Add chicken;
marinade 20 to 30 minutes.
Whisk remaining 1 tablespoon soy sauce, 1 tablespoon Sherry, 2
teaspoons sesame oil, and 1 teaspoon sugar in small bowl and
reserve.
Heat 2 tablespoons peanut oil in large nonstick skillet over high
heat. Add white parts of onions and chiles; stir 30 seconds. Add
chicken; stir-fry just until cooked through, about 3 minutes.
Transfer chicken mixture to bowl. Add 1 tablespoon peanut oil
to same skillet; heat over high heat. Add greens by large
handfuls; stir just until beginning to wilt before adding more.
Sauté just until tender, 1 to 6 minutes, depending on type of
greens. Return chicken to skillet. Add reserved soy sauce
mixture; stir until heated through, about 1 minute. Season with
salt and pepper. Transfer to serving bowl; sprinkle with green
parts of onions and peanuts.
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