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Main dishes

Hot and Spicy Chicken with Peanuts and Leeks

Hot and Spicy Chicken with Peanuts and Leeks recipe
Recipe and Photo by: Better Homes and Gardens
What to do with those chicken thighs? Invite peanuts and leeks to the skillet for a hot and spicy stir-fry ready in 30 minutes.
1 min
30 min
4 servings

What You Need

 pound boneless skinless chicken thighs or breasts
cup  water
tablespoons  soy sauce
tablespoons  dry sherry
teaspoons  cornstarch
1/2 to 3/4
 teaspoon bottled hot pepper sauce
 tablespoon cooking oil
cloves  garlic, minced
teaspoons  grated fresh ginger
 leeks, cleaned and cut into 2-inch strips (1/2 cup)
whole  small dried red chili peppers (optional)
cup  peanuts
cups  hot cooked rice

Make It

1. Cut chicken into bite-size strips; set aside.

2. For sauce, in a small bowl combine water, soy sauce, dry sherry, cornstarch, and hot pepper sauce; set aside.

3. Add oil to wok or 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry garlic and ginger in hot oil for 15 seconds. Add leeks and, if desired, chili peppers. Stir-fry for 1-1/2 minutes or until leeks are crisp-tender. Remove leek mixture from wok. Add half of the chicken to wok. Stir-fry for 2 to 3 minutes or until no longer pink. Remove chicken from wok. Repeat with remaining chicken. Return all chicken to wok; push chicken from center of wok.

4. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Stir to coat. Cook and stir about 1 minute more or until heated through. Stir in peanuts. Serve immediately over cooked rice. Makes 4 servings.

Please use alcohol responsibly.
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