San Francisco Stir Fry Chicken
|Skinless boneless chicken breast halves||1 Pound|
|Soy sauce||2 Tablespoon|
|Dry sherry||2 Tablespoon|
|Grated peeled ginger||2 Teaspoon (Fresh Ones)|
|Crushed red pepper||1⁄4 Teaspoon|
|Vegetable oil||2 Tablespoon|
|Green onions||6 , cut into 2 inch pieces|
|Green pepper||1 , cut into 1/2 inch pieces|
|Red pepper||1 , cut into 1/2 inch pieces|
|Unsalted dry roasted peanuts||1⁄4 Cup (4 tbs)|
1. With knife held in position almost parallel to work surface, cut each chicken breast half crosswise into 1/8-inch-thick slices. In medium bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, and crushed red pepper; add chicken, tossing to coat.
2. In 12-inch skillet, heat 1 tablespoon oil over medium-high heat until very hot. Add green onions and red and green peppers. Cook, stirring frequently (stir-frying), until vegetables are tender-crisp, 2 to 3 minutes. With slotted spoon, transfer vegetables to bowl.
3. Increase heat to high and add remaining 1 tablespoon oil to skillet; heat until very hot. Add chicken mixture and stir-fry until chicken loses its pink color throughout, 2 to 3 minutes. Return vegetables to skillet; heat through. To serve, transfer chicken and vegetables to warm platter and sprinkle with peanuts.