Serves: 4
Total Calories: 276
1. Skin and bone chicken then dice. Combine cornstarch, water and egg white. Add to chicken and toss to coat.
2. Cut leek in 1/2-inch sections. Mince garlic and ginger root.
3. Combine soy sauce, sherry, salt and sugar.
4. Heat oil. Add chicken and stir-fry until it loses its pinkness (about 2 minutes). Remove from pan.
5. Heat remaining oil. Add garlic, ginger root and leek stir-fry to brown lightly (1 to 2 minutes). Return chicken and stir-fry 1 minute more.
6. Stir in soy-sherry mixture to heat through and blend flavors. Then quickly stir in roasted peanuts. Serve at once.
VARIATION:
* In step 5, add with the garlic, etc., 2 or 3 chili peppers, cut in half lengthwise.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This Stir-Fried Chicken And Peanuts I recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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