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Ingredients Jump to Instructions ↓

  1. 2 boneless, skinless, chicken breast halves, cubed

  2. 1 egg white, lightly beaten

  3. 2 teaspoons cornstarch

  4. 2 tablespoons black bean sauce*

  5. 2 tablespoons water

  6. 1 garlic clove, finely minced

  7. 1 tablespoon hoisin sauce*

  8. 1 tablespoon rice vinegar

  9. 2 teaspoon sherry

  10. 1 teaspoon granulated sugar

  11. 3 tablespoons vegetable oil

  12. 1/2 cup raw unsalted peanuts

  13. 1 to 2 dried red chilies, crushed (or 1 teaspoon dried red pepper flakes) Hot cooked rice

Instructions Jump to Ingredients ↑

  1. Combine chicken, egg white and cornstarch in small bowl.

  2. Mix next 7 ingredients in another small bowl. Set sauce aside.

  3. Heat oil in wok or heavy large skillet over medium-high heat. Add peanuts and chilies and cook until peanuts are golden brown, about 1 minute. Remove with a slotted spoon and set aside.

  4. Increase heat to high. Add chicken mixture and stir-fry until chicken is lightly browned, about 1 to 2 minutes. Reduce heat to medium. Return peanuts to wok/pan. Add sauce and blend thoroughly. Cook until heated through, about 1 to 1 1/2 minutes. Serve immediately over hot cooked rice, if desired.

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