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.
pound boneless skinless chicken thighs or breasts
1/2 to 3/4
teaspoon bottled hot pepper sauce
grated fresh ginger
leeks, cleaned and cut into 2-inch strips (1/2 cup)
small dried red chili peppers (optional)
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.
nutritional info per serving
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