Chinese Chicken with Peanuts
This stir-fry from Scramble fan Deb Ford tastes like the best Chinese takeout (in fact, recipe tester Margaret Mattocks said it was “better than takeout”), but it’s quicker than waiting for a delivery.
- 3 1/2 Tbsp. reduced-sodium soy sauce (or use any variety) (use wheat/gluten-free, if needed)
- 1 Tbsp. cornstarch
- 1 1/2 lbs. boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1 Tbsp. sherry
- 1 tsp. honey
- 1 tsp. red wine vinegar
- 1/2 tsp. ground ginger
- 1 Tbsp. vegetable or peanut oil
- 1 red bell pepper chopped into 1-inch pieces, or use snow peas or diced water chestnuts
- 4 scallions sliced (about 1/3 cup)
- 1/2 cup peanuts or use cashews or walnuts
- In a medium bowl, combine 1 1/2 Tbsp. soy sauce and the cornstarch. Stir in the chicken and set it aside. In a small bowl, combine the remaining soy sauce, sherry, honey, vinegar, and ginger.
- In a large wok or nonstick skillet, heat the oil over medium-high heat. Add the chicken and its juices to the pan and stir-fry it for 2 minutes, until the chicken starts to brown.
- Add the bell peppers and scallions and cook, stirring, for 2 more minutes. Add the soy-sherry mixture and the peanuts and cook for 1 more minute. Serve it immediately, refrigerate it for up to 2 days, or freeze it for up to 3 months.
Slow Cooker Directions
- Combine all the ingredients in the slow cooker and stir it well so that the chicken is thoroughly coated with the sauce mixture. Cook on low for 4 - 5 hours or on high for 2 - 2 1/2 hours. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Cut, marinate (in the soy sauce and cornstarch mixture) and refrigerate the chicken, make the sauce, cut the bell pepper, slice the scallions, or fully prepare and refrigerate or freeze the dish. Scramble Flavor Booster: Add 1/4 tsp. crushed red pepper flakes or a pinch of cayenne pepper to the stir-fry with the bell peppers. Tip: While using a nonstick skillet is perfectly acceptable for stir-frying, a wok generally distributes heat more evenly and, due to its sloped sides, lessens the chances of ingredients spilling over the side while being cooked. Nutritional Information Per Serving (% based upon daily values): Calories 220, Total Fat: 8g, 12%; Saturated Fat: 2g, 8%; Cholesterol: 65mg, 22%; Sodium: 750mg, 31%; Total Carbohydrate: 8g, 3%; Dietary Fiber: 1g, 4%; Sugar: 3g; Protein: 29g Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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