Stir-Fried Chicken

Name: Stir-Fried Chicken
Ingredients: 1 Tbsp. red wine (dry sherry also); 2 Tbsp. cornstarch; 1 lb. boneless chicken (I use thighs; cut in 1/4 to 1/2-inch cubes); 1/3 c. soy sauce; 1/2 c. water; 4 tsp. oil; 2 (1/2-inch) slices fresh ginger root or ground ginger; 2 green peppers, cut up; 12 green onions or scallions (regular onion okay), cut up; 1/4 tsp. crushed dried red pepper; 1/2 c. unsalted roasted peanuts; carrots, broccoli, mushrooms and snow peas (optional)

12 ingredients

11 steps

Ingredients

1 Tbsp. red wine (dry sherry also)
2 Tbsp. cornstarch
1 lb. boneless chicken (I use thighs; cut in 1/4 to 1/2-inch cubes)
1/3 c. soy sauce
1/2 c. water
4 tsp. oil
2 (1/2-inch) slices fresh ginger root or ground ginger
2 green peppers, cut up
12 green onions or scallions (regular onion okay), cut up
1/4 tsp. crushed dried red pepper
1/2 c. unsalted roasted peanuts
carrots, broccoli, mushrooms and snow peas (optional)

Directions

1

In medium bowl mix wine with 1 tablespoon cornstarch.
2

Add chicken and stir to coat.
3

Refrigerate 20 minutes to 4 hours.
4

Mix soy sauce, water and 1 tablespoon cornstarch.
5

In wok or large heavy skillet heat 2 teaspoons oil over high heat.
6

Add ginger and cook 15 seconds, stirring constantly.
7

Add green pepper and onion and stir fry 2 minutes.
8

Transfer to a bowl.
9

Add remaining 2 teaspoons oil to skillet; when hot add chicken and red peppers. Stir fry 2 to 3 minutes until chicken loses its pink color and turns white.
10

Add peanuts, cooked veggies and soy sauce mixture. Bring to a full rolling boil.
11

Serve immediately over rice.