Stir-fried chicken with peanuts

(from Merv Sheppard’s recipe box)

Serve over brown rice with stir-fried broccoli on the side.

Source: Cooking Light, March 2002 (from RecipeThing user amodiobat)

Prep time: 30 minutes
Cook time: 30 minutes
Serves 4 people

Ingredients

  • 2 T low sodium soy sauce
  • 2 T rice wine vinegar
  • 2 tsp corn starch,divided
  • 1 tsp dark sesame oil
  • 1 1/2 lbs chicken breast, boneless, skinless, in pieces
  • 2 T oil, divided
  • 1/2 cup chicken broth
  • 2 T sugar
  • 2 1/2 T soy sauce, low sodium
  • 2 T rice wine vinegar
  • 1 T worcestershire sauce
  • 1 tsp dark sesame oil
  • 2 T green onions, minced
  • 1 1/2 T ginger, fresh, minced
  • 1 1/2 T garlic, minced, about 7 cloves
  • 1 tsp chili paste w/garlic
  • 1 1/2 cups water chestnuts, sliced and drained
  • 1 cup green onions, sliced
  • 3/4 cup peanuts, unsalted, dry-roasted

Directions

  1. Combine 2 T soy sauce, 2 T rice wine vinegar, 1 tsp corn starch, 1 tsp dark sesame oil, chicken breast in bowl. Cover and chill 20 minutes.

  2. While it chills, mix together the sauce: 1/2 cup chicken broth, , 1 tsp corn starch, 2 T sugar, 2 1/2 T soy sauce, 2 T rice wine vinegar, 1 T worcestershire sauce, 1 tsp dark sesame oil.

  3. Heat 1 T oil in wok over medium-high heat. Add chicken mixture; stir fry 4 minutes or til done. Remove from pan and set aside.

  4. Heat 1 T oil in pan. Add 2 T minced green onion, fresh ginger, garlic, and chili paste. Stir fry for 15 seconds.

  5. Add sauce mix (the broth mixture). Cook 1 minute or until slightly thickened, stirring constantly.

  6. Stir in cooked chicken. Then add water chestnuts, sliced green onions, and peanuts.

  7. Cook 1 minute or until thoroughly heated. Serve immediately over rice.

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