Chinese Chicken With Peanuts

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 6
• 3 1/2 tablespoons low sodium soy sauce
• 1 tablespoon cornstarch
• 1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces (may use thighs)
• 1 tablespoon sherry wine
• 1 teaspoon honey or 1 teaspoon sugar
• 1 teaspoon red wine vinegar
• 1/2 teaspoon ground ginger
• 1 tablespoon peanut oil
• 1 red bell pepper, cut into 1-inch pieces (or use snow peas or diced water chestnuts)
• 4 scallions, sliced (about 1/3 cup)
• 1/4 teaspoon red pepper flakes (to taste) (optional)
• 1/2 cup unsalted peanuts (or cashews or walnuts)
• hot cooked rice

Recipe

• 1 in a bowl, combine 1 1/2 tablespoons soy sauce and the cornstarch.
• 2 stir in the cut chicken and set aside.
• 3 in a small bowl, combine the remaining soy sauce, sherry, honey, vinegar, and ginger.
• 4 in a large wok or nonstick skillet, heat the oil over med-high heat.
• 5 add the chicken with its juices to the pan; stirfry for 2 minutes, until the chicken starts to brown.
• 6 add the bell peppers , scallions, and red pepper flakes; cook, stirring, for 2 more minutes.
• 7 add the soy-sherry mixture and the peanuts and cook for 1 minute.
• 8 serve it immediately over rice or refrigerate it for up to 2 days or freeze it for up to 3 months.