Ingredients
3 tablespoons dry sherry
2 tablespoons soy sauce
1 tablespoon fish sauce (optional)
1 tablespoon water
1 teaspoon cornstarch
½ teaspoon crushed red pepper
12 ounces skinless, boneless chicken breast halves
1 tablespoon cooking oil
1 teaspoon grated gingerroot
2 cloves garlic, minced
1 cup bias-sliced carrots
2 cups fresh pea pods, tips and strings removed, or one 6-ounce package frozen pea pods, thawed
4 green onions, bias-sliced into 1-inch pieces (½ cup)
⅓ cup dry roasted peanuts
Hot cooked rice
Instructions
- For sauce, in a small bowl stir together sherry, soy sauce, fish sauce, water, cornstarch, and red pepper. Set sauce aside.
- Rinse chicken; pat dry. Cut chicken into 1-inch pieces; set aside.
- Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry gin-gerroot and garlic in hot oil for 15 seconds. Add carrots; stir-fry for 2 minutes. Add pea pods and green onions; stir-fry for 2 to 3 minutes or till crisp- tender. Remove vegetables from wok or skillet.
4. Add chicken to hot wok. Stir-fry for 3 to 4 minutes or till chicken is no longer pink. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir till thickened and bubbly. Return vegetables to wok. Add peanuts. Stir all ingredients together to coat with sauce. Cook and stir 1 to 2 minutes more or till heated through. If desired, serve at once with rice. Makes 4 servings.