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    Stir-Fried Chinese Chicken and Peanuts


    1 Chicken breast (about 1 1/2 pounds), whole boneless skinless


    2 Garlic cloves
    2 Scallions, whole


    1/3 cup Soy sauce

    Baking & Spices

    4 Chinese red peppers, whole dried
    1 tbsp Cornstarch
    1/2 tsp Sugar

    Oils & Vinegars

    1 1/2 tbsp Peanut oil or vegetable oil
    1 tbsp Rice vinegar or white vinegar
    1/2 tsp Sesame oil, toasted

    Nuts & Seeds

    3/4 cup Peanuts or cashews, unsalted dry roasted

    Beer, Wine & Liquor

    3 tbsp Shaoxing cooking wine or dry sherry
    • Nedra Woodyatt

      Stir-Fried Chinese Chicken and Peanuts - Serve this home-style version of kung pao chicken and peanuts with a side of steamed white rice. If you're feeding a large crowd, stir-fry an additional batch instead of making one large serving at once; overcrowding the pan won't allow the ingredients to cook properly. From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

    • Dawna LaLonde

      Recipe for Stir Fried Chinese Chicken and Peanuts from Martha Stewart's site...

    • Samantha Hildebrand

      this is the best stirfry recipe! i add veggies though

    • Jen

      Stir-Fried Chinese Chicken and Peanuts Recipe. #glutenfree sub tamari for soy sauce

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