3 boneless skinless chicken breast halves, cut into bite-size pieces
1 Tbl red wine vinegar
2 Tbl chicken broth or water
1 1/2 tsp sugar
3 Tbl vegetable oil, divided
1/3 cup salted peanuts
6 to 8 small dried hot chili peppers
1 1/2 tsp minced fresh ginger
2 green onions with tops, cut into 1 1/2-inch pieces
additional green onion and dried hot chili pepper for garnish
Instructions
For marinade, combine 2 tsp cornstarch, 2 tsp soy sauce, 2 tsp sherry and salt in large bowl; mix well. Add chicken;stir to coat well. Let stand 30 minutes.
Combine remaining 1 1/2 tsp cornstarch, 3 tsp soy sauce, 3 tsp sherry, vinegar, chicken broth and sugar in small bowl; mix well. Set aside
Heat 1 Tbl oil in wok or large skillet over medium heat. Add peanuts; cook and stir until lightly toasted. Remove peanuts from wok; set aside. Heat remaining 2 Tbl oil in wok over medium heat. Add chili peppers; stir fry until peppers just begin to char, about 1 minute.
Increase heat to high. Add chicken mixture; stir fry 2 minutes. Add ginger; stir fry until chicken is no longer pink in center; about 1 minute. Add peanuts and onions; stir fry 1 minute. Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens. Garnish, if desired.
Originally Submitted
12/30/2010
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