1. For marinade, combine 2 tsp. cornstarch, 2 tsp. soy sauce, 2 tsp. sherry and salt in large bowl;mix well. 2. 3. Add chicken;stir to coat well. 4. Let stand 30 minutes. 5. Combine remaining 1 1/2 tsp. cornstarch, 3 tsp. soy sauce, 3 tsp. sherry, vinegar, chicken broth and sugar in small bowl;mix well, set aside. 6. Heat 1 tbsp. oil in wok or large skillet over medium heat. 7. Add peanuts;cook and stir until lightly toasted. 8. Remove peanuts from wok;set aside. Heat remaining 2 tbsp. oil in wok over medium heat. 9. Add chili peppers;stir-fry until peppers just begin to char, about 1 minute. Increase heat to high. 10. Add chicken mixture; stir-fry 2 minutes. 11. Add ginger;stir-fry until chicken is no longer pink in center, about 1 minute. Add peanuts and onions;stir-fry 1 minute. Stir cornstarch mixture;add to wok. 12. Cook and stir until sauce boils and thickens. 13. Garnish, if desired. 14. From Cooking Class CHINESE Cookbook. ---------------------------------------------------------------------------
Nutrition
Ingredients
