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Stir-fried chicken with chilies & peanuts

Yield: 3 Servings

Ingredients:

• 2 ts Soy sauce
• 1 1/2 ts Corn starch
• 1 Clove garlic minced
• 1 Piece fresh ginger minced -(1/2-inch long)
• 2 Whole chicken breasts

Instructions:

-boned skinned Halved and diced 1/4 c Peanut oil 1 c Skinless raw peanuts 4 Dried red chilies 8 Dried Japanese mushrooms 1 bn Green onions sliced 1 ts Rice wine vinegar 1/2 ts Sugar 1 ts Oriental sesame oil Freshly steamed rice Combine soy sauce corn starch garlic and ginger in a medium bowl; mix well. Add diced chicken tossing to coat evenly. Let stand at room temperature for 15 minutes. Soak dried mushrooms in hot water for 15 minutes; drain well and thinly slice. Heat oil in wok over high heat. Add peanuts; stir-fry until golden brown. Remove peanuts with slotted spoon and set aside. Add chilies and stir-fry until browned; remove with slotted spoon and set aside. Add chicken with marinade and stir-fry for 2 minutes. Blend in mushrooms onion vinegar and sugar; stir-fry for 1 minute. Return peanuts and chilies to wok blending well. Add sesame oil and continue cooking for 1 minute. Serve immediately over freshly steamed rice. Bon Appetit LIGHT AND EASY SPECIAL

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