Recipe and Photo by: Better Homes and Gardens
Chicken breast strips get a 15-minute marinade in sherry and cornstarch to make this classic dish. The rest of the recipe is skillet-quick and simple.
ounces boneless skinless chicken breasts
Few dashes bottled hot pepper sauce
grated fresh ginger
green onions, cut into 1/2-inch pieces (1 cup)
dry roasted peanuts
Green onion fans (optional)
1. Cut chicken into 3/4-inch pieces. In a medium bowl stir together chicken, sherry, and 1 teaspoon cornstarch. Let stand for 15 minutes.
2. For sauce, in a small bowl stir together water, soy sauce, 4 teaspoons cornstarch, sugar, vinegar, and hot pepper sauce. Set aside.
3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry ginger and garlic in hot oil for 15 seconds. Add chicken mixture; stir-fry for 3 to 4 minutes or until no pink remains. Push chicken from the center of the wok.
4. Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Add green onion pieces and peanuts. Stir all ingredients together to coat with sauce. Cook and stir 1 to 2 minutes more or until heated through. Serve immediately with hot cooked rice. Garnish with green onion fans, if desired. Makes 4 servings.
Please use alcohol responsibly.
nutritional info per serving
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