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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Michele Wilson
Servings: 4
12 ounces chicken breasts without skin, boneless
1 tablespoon sherry — I use cream sherry for a slightly sweeter taste
1 teaspoon cornstarch
¼ cup water
¼ cup soy sauce, low sodium
4 teaspoons cornstarch
1 tablespoon sugar
1 teaspoon rice wine vinegar
5 dashes hot pepper sauce — I like Tiger Sauce brand pepper sauce.
1 tablespoon cooking oil
2 teaspoons ginger root, minced
2 cloves garlic, minced
1 cup green onions, cut in ½ inch pieces
½ cup peanuts
2 cups hot cooked rice
Rinse chicken and pat dry. Cut into ¾ inch pieces. In a medium bowl, stir together chicken, sherry and 1 teaspoon cornstarch. Let stand for 15 minutes. For sauce, in a small bowl, stir together water, soy sauce, 4 teaspoons cornstarch, sugar, vinegar and hot pepper sauce. Set aside. Pour cooking oil into a wok or large skillet and heat over medium-high heat. Stir-fry garlic and ginger root for 15 seconds. Add chicken mixture; stir fry for 3 to 4 minutes or until meat is no longer pink inside. Push chicken from center of wok. Stir sauce and add to center of wok. Cook and stir until thick and bubbly. Add green onions and peanuts and stir to coat with sauce. Cook and stir 1 to 2 minutes more or until heated through. Serve over hot rice.