Don't Cover Steak, Discover It! ®
| Chicken Stir Fry with Red Chiles and Peanuts | |
| 1 TBS dry sherry | 1/2 c. peanuts |
| 1 TBS soy sauce | 2 large cloves garlic, minced |
| 1 lb. chicken, skinless and boneless cut into small cubes | 1 tsp. fresh ginger, finely minced |
| Oil for frying | 1/2 c. sliced mushrooms |
| 4-6 whole dried red chiles | 3 scallions, sliced in 1" pieces |
| Sauce: | |
| ¼ c. chicken broth | 2 tsp sugar |
| ¼ c. Steak Sense™ Steak Sauce | 1 TBS cornstarch |
| 1 tsp rice vinegar | |
| Combine 1 TBS dry sherry and 1 TBS soy sauce in a small bowl with the chicken and marinate for a least 20 minutes. In another bowl combine the sauce ingredients and stir or whisk until the cornstarch is dissolved. Heat small amount of oil in a skillet or wok. Add chiles and cook until chiles just begin to turn brown. Remove to separate plate. Add peanuts and cook until they are just golden. Remove. Add small amount of oil and then add chicken. Stir fry for several minutes. Add garlic and ginger and continue cooking until chicken is cooked. Add back the chiles and peanuts, and add the mushrooms and scallions. Stir fry until mushrooms are tender. Stir the sauce mixture and add to the wok. Heat until the sauce is thickened and then serve immediately. | |
| Serves 4 | |
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