1 lb. boned, skinned chicken breasts - cubed
3 Tbls. soy sauce - divided
1 1/2 Tbls. cornstarch mixed with 1 1/2 Tbls. cold
1 Tbls. dry sherry
1 Tbls. granulated sugar
1 tsp. cornstarch
1/2 tsp. salt
1 tsp. sesame oil
3 1/2 Tbls. vegetable oil - divided
1/2 cup unsalted roasted peanuts
4-8 dried red chili peppers - chopped
1 slice peeled, fresh ginger - chopped
1 clove garlic - sliced
Combine chicken, 1 Tbls. soy sauce, and
cornstarch/water mixture; allow to marinate for 30
Combine 2 Tbls. soy sauce, sherry, sugar,
cornstarch, salt, and sesame oil; set aside.
In a hot wok, stir-fry the peanuts in 1 1/2 Tbls.
vegetable oil until golden brown, remove peanuts
from wok, and set aside.
Fill wok with vegetable oil for frying and heat to
350 degrees. Carefully slide the chicken into the
wok, piece by piece, and fry for 1 minute.
Remove chicken from oil and drain on a brown paper
bag. Remove oil from wok.
In hot wok, stir-fry the red peppers in 2 Tbls.
vegetable oil until they turn dark. Add ginger,
garlic, and chicken to the wok and fry, stirring
constantly. Stir the prepared sauce and add to the
wok. Stir and cook wok contents until the sauce is
thickened. Stir in peanuts and serve.
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