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Ingredients
2 tbsp each reduced-sodium soy sauce and dry sherry
1 garlic clove, minced
1 tsp minced pared gingerroot
5 ounces chicken cutlets, cut into 1-inch cubes
1 tsp peanut or vegetable oil
2 to 3 mild dried chili peppers
1 ounce unsalted shelled roasted peanuts
1 medium red bell pepper, cut into matchstick pieces
¼ cup each diagonally sliced scallions (green onions)
and canned ready-to-serve chicken broth
1 tsp cornstarch
Method
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In small glass or stainless-steel mixing bowl combine soy sauce,
sherry, garlic and gingerroot; add chicken and turn to coat.
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Cover with
plastic wrap and refrigerate at least 30 minutes.
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In 12-inch nonstick skillet heat oil; add chili peppers and cook over
medium-high heat, stirring frequently, until peppers are browned, about
1 minute.
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Remove and discard peppers.
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To same skillet add peanuts and cook over medium-high heat, stirring
frequently, until nuts are lightly browned, about 1 minute.
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Transfer
nuts to plate; set aside.
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Using a slotted spoon, transfer chicken to
same skillet, reserving marinade.
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Cook chicken over medium-high heat,
stirring frequently, until browned on all sides and cooked through, 2
to 3 minutes.
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Transfer chicken to plate with peanuts; set aside.
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Add
bell pepper and scallions to skillet and cook over medium-high heat,
stirring frequently, until tender-crisp, 1 to 2 minutes.
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Add broth and cornstarch to reserved marinade and stir to dissolve
cornstarch; add to bell pepper-scallion mixture in skillet, along with
chicken and peanuts, and cook, stirring constantly, until mixture comes
to a boil and thickens, 2 to 3 minutes.
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MAKES 2 SERVINGS.
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