Ingredients Jump to Instructions ↓

  1. 2 ts Soy sauce

  2. 1 ts Oriental sesame oil

  3. 1/2ts Sugar

  4. 1 ts Rice wine vinegar

  5. 1 bn Green onions, sliced

  6. 8 Dried Japanese mushrooms

  7. 4 Dried red chilies

  8. 1 c Skinless raw peanuts

  9. 1/4c Peanut oil Halved, and diced boned, skinned,

  10. 2 Whole chicken breasts, (1/2-inch long)

  11. 1 Piece fresh ginger, minced

  12. 1 Clove garlic, minced

  13. 1 1/2ts Corn starch Freshly steamed rice

Instructions Jump to Ingredients ↑

  1. + Directions : Combine soy sauce, corn starch, garlic, and ginger in a medium bowl; mix well. Add diced chicken, tossing to coat evenly. Let stand at room temperature for 15 minutes. Soak dried mushrooms in hot water for 15 minutes; drain well and thinly slice. Heat oil in wok over high heat. Add peanuts; stir-fry until golden brown. Remove peanuts with slotted spoon and set aside. Add chilies and stir-fry until browned; remove with slotted spoon and set aside. Add chicken, with marinade, and stir-fry for 2 minutes. Blend in mushrooms, onion, vinegar, and sugar; stir-fry for 1 minute. Return peanuts and chilies to wok, blending well. Add sesame oil and continue cooking for 1 minute. Serve immediately over freshly steamed rice. Bon Appetit LIGHT AND EASY SPECIAL


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