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Title: Stir-Fried Chicken with Chilies & Peanuts
Categories: Chili Ethnic Poultry
Yield: 3 Servings
| 2 | ts | Soy sauce |
| 1 1/2 | ts | Corn starch |
| 1 | Clove garlic, minced | |
| 1 | Piece fresh ginger, minced (1/2-inc | |
| 2 | Whole chicken breasts, boned, skinn | |
| 1 | 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 |
| 1 | Freshly steamed rice |
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
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