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STIR-FRIED CHICKEN WITH CHILIES AND PEANUTS

Category:    Chicken
Yield: 3 servings
 
      2 ts Soy sauce                           1 c  Skinless raw peanuts
  1 1/2 ts Corn starch                         4    Dried red chilies
      1    Clove garlic, minced                8    Dried Japanese mushrooms
      1    Piece fresh ginger, minced          1 bn Green onions, sliced
           -(1/2-inch long)                    1 ts Rice wine vinegar
      2    Whole chicken breasts,            1/2 ts Sugar
           -boned, skinned,                    1 ts Oriental sesame oil
           Halved, and diced                        Freshly steamed rice
    1/4 c  Peanut oil                     
 
  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.
  
  Makes 3 to 4 servings.
  
 

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