Spicy Peanut Chicken

From Classic  Chinese recipes

10 1/2 oz. boneless, skinless chicken breasts
2 tbsp. peanut oil
1 c. shelled peanuts
1 fresh red chili, sliced
1 green pepper, seeded and cut into strips
Fried rice, to serve

2/3 c. chicken stock
1 tbsp. Chinese rice wine or dry sherry
1 tbsp. light soy sauce
1 1/2 tsp. light brown sugar
2 garlic cloves, crushed
1 tsp. grated fresh ginger root
1 tsp. wine vinegar
1 tsp. sesame oil

Cut the chicken into 1-inch cubes and set aside.  Heat the peanut oil in a heavy skillet and stir-fry the peanuts for one minute.  Remove with a slotted spoon and set aside.  Add the chicken and cook for 1-2 minutes.  Stir in the chili and green pepper and cook for one minute.  Remove the ingredients with a slotted spoon and set aside.

Blend half the peanuts in a food processor or crush with a rolling pin until almost smooth.  Return the peanuts to the wok and add the chicken stock, wine, soy sauce, sugar, garlic, ginger, and vinegar  Heat the sauce without boiling and stir in the chicken mixture.  Sprinkle with the sesame oil, stir and cook for one minute.  Serve hot with fried rice.


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