Prep 10 mins
Cook 20 mins
Though this isn't 'authentic' Asian-style "Chicken & Peanuts," as you may have had at your local Chinese restaurant, the flavor is unique & the ingredients are simple. I found it in the early pages of my mom's handwritten recipe book. She never made it for me, but explained it was one of my father's favorite meals back in the early 80's. He passed away before I ever got the chance to meet him, so I wrote it down and decided to make it "someday," dedicated to him. Well! I made it for the first time last night, and I can see why he liked it so much. Yum! My husband and 8 y.o. daughter -- both picky eaters -- also enjoyed it immensely (though my daughter could've done without the peanuts and my husband without the mushrooms.) To each his own, but I think both add a lil' somethin' somethin' (and the liquid from the mushrooms is necessary for the recipe). :) In fact, I am anxiously awaiting leftovers now. Hope you like as much as me (and my dad) did.
- 4 chicken breasts, split
- 1⁄4 cup vegetable oil
- 1 (6 ounce) can sliced mushrooms, with liquid (replace liquid with water or chicken stock if you omit the mushrooms)
- 1⁄2 cup scallion, chopped or sliced
- 1 garlic clove, minced finely
- 1⁄4 teaspoon crushed red pepper flakes (or cayenne pepper, more or less, depending on taste for heat)
- 1⁄4 teaspoon ground ginger
- 1⁄4 cup pancake syrup (or maple syrup)
- 1⁄4 cup soy sauce
- 1⁄4 cup dry sherry or 1⁄4 cup dry white wine, of your choice
- 1⁄2 cup peanuts (I used just regular, salted, but you could use whatever you want or have on hand)
- If bones, bone chicken -- cut up into 1" chunks.
- Once oil is hot, put chicken pieces in the pan and cook til juices run clear and chicken is no longer pink. (7-12 minutes, depending on size of your chunks).
- Add to the pan: mushrooms -- and liquid!; garlic; ground ginger; red pepper flakes (or cayenne, for the brave); pancake syrup; and soy sauce.
- Add cornstarch last.
- Cook on medium heat until 'sauce' is thickened, about 5 minutes.
- Add scallions.
- Cover, cook on low for 10 minutes.
- Add peanuts & wine (or sherry), and cook on low (or even warm) for approximately 3-5 minutes -- just until heated through (or alcohol is cooked off, if serving to children.).
- Serve over hot, prepared white rice.