Spicy Chicken Peanut Stir Fry
|Skinless boneless chicken breast halves||4|
|Soy sauce||2 Tablespoon (Reduced Sodium / Regular)|
|Sesame oil||2 Teaspoon (Oriental)|
|Scallions||1 Bunch (100 gm) (6 To 8 Scallions)|
|Bell pepper||1 Large (Yellow / Green)|
|Ginger slices||3 (1/4 Inch Thick, Unpeeled, Quarter Size)|
|Chicken broth||2⁄3 Cup (10.67 tbs)|
|Hot pepper sauce||2 Drop|
|Olive oil/Vegetable oil||2 Tablespoon|
|Garlic||3 Clove (15 gm), minced or crushed through a press|
|Unsalted peanuts||1⁄2 Cup (8 tbs)|
|Black pepper||1⁄4 Teaspoon|
|Chopped cilantro||1⁄4 Cup (4 tbs)|
1 Cut the chicken into bite-size pieces. Place the chicken in a bowl and add 1 tablespoon of the soy sauce, the sesame oil and 1 1/2 teaspoons of the cornstarch. Toss to thoroughly coat the chicken.
2 Cut the celery on the diagonal into 1/2-inch pieces. Cut the scallions on the diagonal into 2-inch lengths. Cut the bell pepper into bite-size pieces. Cut the ginger into slivers.
3 In a small bowl, combine the broth and hot pepper sauce with the remaining 1 tablespoon soy sauce and 1 1/2 teaspoons cornstarch.
4 In a large skillet or wok, warm 1 tablespoon of the olive oil over medium-high heat until hot but not smoking. Add the chicken and its marinade and stir-fry until the chicken is opaque but still slightly pink in the center, about 3 minutes. Transfer the chicken to a plate.
5 Add the remaining 1 tablespoon olive oil to the skillet. Add the celery, scallions, bell pepper, ginger and garlic, and stir-fry until the scallions begin to wilt, about 3 minutes.
6 Return the chicken to the skillet and add the peanuts and black pepper. Stir the broth mixture to reblend the cornstarch, add it to the skillet and bring the liquid to a boil. Cook, stirring constantly, until the vegetables are crisp-tender and the chicken is cooked through, about 3 minutes longer. Stir in the cilantro (if using).