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Chinese: Stir-Fried Chinese Chicken and Peanuts

Source of Recipe

From "Mad Hungry: Feeding Men and Boys" by Lucinda Quinn


Recipe Introduction

"This homestyle version of kung pao chicken and peanuts holds a special place in my recipe file as the first quasi-authentic Chinese dish I mastered. Serve with lots of steamed white rice. Other accompaniments for a full menu are Cold Sesame Noodles and Chinese Celery Salad. For more servings, stir-fry an additional batch; don't double up in one pan unless you have a huge wok!"

List of Ingredients

â—¦ â…“ cup soy sauce
â—¦ 3 tablespoons shaoxing cooking wine (or dry sherry)
â—¦ 1 tablespoon rice vinegar or white vinegar
â—¦ ½ teaspoon sugar
â—¦ ½ teaspoon toasted sesame oil
â—¦ 1 whole boneless, skinless chicken breast (about 1 ½ pounds)
â—¦ 1 ½ tablespoons peanut or vegetable oil
â—¦ ¾ cup unsalted dry-roasted peanuts or cashews
â—¦ 2 whole scallions, thinly sliced
â—¦ 4 whole dried Chinese red peppers
â—¦ 2 cloves garlic, minced
â—¦ 1 tablespoon cornstarch


Recipe

In a bowl, whisk together the soy sauce, wine, vinegar, sugar, and sesame oil. Dice the chicken and toss it in the marinade.

Heat a wok or skillet over high heat until very hot. Add the oil. Lightly fry the peanuts for about 1 minute and remove. Add the scallions, red peppers, and garlic. Stir-fry for about 20 seconds.

Just before adding to the pan, coat the chicken in the cornstarch. Fry until the chicken is just cooked through, 3 to 4 minutes (depending on the pan and the heat). Return the peanuts to the pan and mix thoroughly to combine with the chicken. Serve immediately with white rice.

Serves 2 to 4



• Stir-Frying:
Stir-frying requires only a good wok or sauté pan, a long-handled spatula, some protein or vegetables, a heat source, and oil. Whenever making a stir-fry, set the table, including the drinks, and prepare all the ingredients in advance; then start to stir-fry at the last minute. Use the highest heat possible and work fast in order to cook the food without "steaming" it and losing moisture. Work in batches; don't overcrowd the pan.

• Note:
Food allergies, especially to peanut products, are a serious issue when feeding kids. Most parents identify them early on and take precautions to educate their families. Be mindful of young guests at your table who may require protection from a food allergy.