Prep 10 mins
Cook 10 mins
Always an Asian favorite.
- 12 ounces boneless skinless chicken breast halves
- 1 tablespoon dry sherry
- 1 teaspoon cornstarch
- 1⁄4 cup cold water
- 1⁄4 cup reduced sodium soy sauce
- 4 teaspoons cornstarch
- 1 tablespoon granulated sugar
- 1 teaspoon rice vinegar
- 1⁄4 teaspoon hot pepper sauce
- 1 tablespoon canola oil
- 2 teaspoons gingerroot, grated
- 2 garlic cloves, minced
- 6 green onions, cut diagonally into 1/2-inch pieces
- 1⁄2 cup dry roasted peanuts
- 2 cups cooked rice, hot
- Cut chicken into 3/4-inch pieces. In a medium-sized bowl, stir together the sherry and 1 teaspoon cornstarch. Add chicken and toss to coat. Let stand at room temperature for 15 minutes.
- Meanwhile, in a small bowl, make a sauce by stirring together the water, soy sauce, 4 teaspoons cornstarch, sugar, vinegar and hot pepper sauce. Set aside.
- In a large skillet or wok, heat oil over medium-high heat. Stir-fry the gingerroot and garlic for 15 seconds. Add the chicken mixture; stir-fry for 3-5 minutes or until no longer pink. Push cooked chicken to the side of the skillet or wok.
- Stir the sauce mixture. Add the sauce mixture to the center of the skillet or wok. Cook and stir until thickened and bubbly. Add green onions and peanuts. Toss all ingredients together with sauce. Cook and stir until heated through, about 1 – 2 minutes. Serve immediately with hot cooked rice.