Ingredients:
1 1/4 lbs boneless skinless chicken breasts, cut into 1/2-inch pieces
1 egg whites
4 teaspoons cornstarch
1 teaspoon chinese chili paste with garlic
2 tablespoons soy sauce
1 teaspoon dry sherry
1 teaspoon red wine vinegar
1/4 cup chicken broth
1 teaspoon oriental sesame oil
3 tablespoons vegetable oil
1/2 cup unsalted peanuts
4 green onions, chopped into 1/2-inch pieces
2 garlic cloves, minced
1/2-1 teaspoon crushed red pepper flakes
Directions:
In a small bowl, combine chicken with egg white and 3 teaspoons of the cornstarch, toss to coat.
In another bowl, blend chili paste, soy sauce, sherry, vinegar, broth, 1 teaspoon cornstarch, and sesame oil. Set sauce aside.
Heat oil in a wok or large frying pan over medium-high heat. Add chicken and stir fry until it separates and turns white, about 4 minutes. Remove with a slotted spoon and drain on paper towel.
Fry the peanuts in the oil over medium heat until they are golden brown, about 3 minutes. (You may need to add a bit more oil). Remove and drain.
Remove all but 2 tablespoons oil from the pan, stir fry onions, garlic and hot pepper for 30 seconds. Add chicken, and stir fry over high heat 1 minute.
Add the sauce, stir fry until heated through and thickened. Add peanuts and stir.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.