Chicken and Peanuts

14 Jul

cashew-chicken-plate2[1]

Marinating the chicken:

  • 10 to 12 ounces boneless, skinless chicken breasts, cut into 1″ cubes
  • pinch of salt
  • 1 Tablespoon cooking wine/sherry
  • 1 egg white
  • 2 teaspoons cornstarch
  • 1 teaspoon sesame oil

In a medium bowl, toss the chicken with the above ingredients, adding them one at a time and mixing with the chicken. Cover and refrigerate 20 to 30 minutes. Use the marinating time to prepare the other ingredients.

The Sauce:

  • 2-3 Tablespoons sugar
  • 3 Tablespoons cooking wine/sherry

Mix these ingredients in a cup.

Prepare the Vegetables:

  • 1 Tablespoon minced garlic (2-3 cloves)
  • 1/2 medium onion, cut into thin wedges
  • 3 to 5 scallions, cut into 1″ lengths
  • 1 cup dry roasted peanuts

Cooking:

  • 2-3 Tablespoons oil
  • pinch of cayenne pepper
  • about 2 teaspoons tamari or soy sauce

Heat a wok over medium heat.  Add the oil, and when it’s hot add the pepper and the garlic.  Stir-fry for 20 seconds.

Add the chicken and stir-fry over high heat for a couple of minutes.

Add the onion, and stir-fry 30 seconds, tossing vigorously.

Add the scallions, and give the pan a few good tosses.

Add the sauce and stir for a minute

Add the peanuts and stir-fry for a minute or two.

Turn off the heat and season to taste with tamari/soy sauce. Serve with white or brown rice.

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