Hot and Spicy Chicken with Peanuts and Leeks
Soy and sherry make up the sauce for this flavorful chicken stir-fry. If you like, cut the heat by omitting the dried chile peppers and using less hot pepper sauce.
Ingredients
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1 pound skinless, boneless chicken thighs or breasts
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1/3 cup water
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2 tablespoons soy sauce
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2 tablespoons dry sherry
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2 teaspoons cornstarch
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1/2 to 3/4 teaspoon bottled hot pepper sauce
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1 tablespoon cooking oil
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2 cloves garlic, minced
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2 teaspoons grated fresh ginger
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3 leeks, cleaned and cut into 2-inch strips (1/2 cup)
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6 whole small dried red chili peppers (optional)
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1/2 cup peanuts
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2 cups hot cooked rice
Directions
1.
Cut chicken into bite-size strips; set aside.
2.
For sauce, in a small bowl combine water, soy sauce, dry sherry, cornstarch, and hot pepper sauce; set aside.
3.
Add oil to wok or 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry garlic and ginger in hot oil for 15 seconds. Add leeks and, if desired, chili peppers. Stir-fry for 1-1/2 minutes or until leeks are crisp-tender. Remove leek mixture from wok. Add half of the chicken to wok. Stir-fry for 2 to 3 minutes or until no longer pink. Remove chicken from wok. Repeat with remaining chicken. Return all chicken to wok; push chicken from center of wok.
4.
Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return cooked vegetables to wok. Stir to coat. Cook and stir about 1 minute more or until heated through. Stir in peanuts. Serve immediately over cooked rice. Makes 4 servings.
Nutrition information
Calories 433, Total Fat 17 g, Saturated Fat 3 g, Cholesterol 94 mg, Sodium 634 mg, Carbohydrate 38 g, Fiber 3 g, Protein 31 g. Daily Values: Vitamin A 0%, Vitamin C 17%, Calcium 8%, Iron 21%.
Percent Daily Values are based on a 2,000 calorie diet
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