Stir-fried chicken and peanuts #1

4 Servings

Ingredients

Quantity Ingredient
1 Chicken breast
1 teaspoon Cornstarch
1 tablespoon Water
1 Egg white
1 Leek stalk
1 Clove garlic
2 slices Fresh ginger root
3 tablespoons Soy sauce
1 tablespoon Sherry
½ teaspoon Salt
½ teaspoon Sugar
2 tablespoons Oil
2 tablespoons Oil
½ cup Unsalted roasted peanuts

Directions

1. Skin and bone chicken; then dice. Combine cornstarch, water and egg white. Add to chicken and toss to coat.

2. Cut leek in ½-inch sections. Mince garlic and ginger root.

3. Combine soy sauce, sherry, salt and sugar.

4. Heat oil. Add chicken and stir-fry until it loses its pinkness (about 2 minutes). Remove from pan.

5. Heat remaining oil. Add garlic, ginger root and leek; stir-fry to brown lightly (1 to 2 minutes). Return chicken and stir-fry 1 minute more.

6. Stir in soy-sherry mixture to heat through and blend flavors. Then quickly stir in roasted peanuts. Serve at once. VARIATION: In step 5, add with the garlic, etc., 2 or 3 Chili peppers, cut in half lengthwise.

From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .

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