- Serves: 4
- Ingredient Notes: Dairy-free, Egg-free, Gluten-free, Tree nut-free
Ingredients
- 1 tablespoon cornstarch
- 3 tablespoons tamari, divided
- 2 chicken breasts, boned, skinned and cubed
- 1 tablespoon sherry
- 2 teaspoons sugar
- 1 teaspoon white vinegar
- 1/4 cup peanut oil
- 1/2 teaspoon crushed red pepper
- 2 scallions, sliced
- 1/2 teaspoon ground ginger
- 1/2 cup unsalted peanuts
Directions
Blend cornstarch and 1 tablespoon tamari in bowl, stir in chicken and set aside.
Combine 2 tablespoons tamari, sherry, sugar and vinegar, then set aside.
Heat peanut oil in wok over high heat (350°F). Add red pepper and cook until black, then add chicken mixture and stir-fry for 3 minutes. Remove chicken and set aside.
Stir-fry scallions and ginger for 1 minute, then add chicken back to the wok. Cook for an additional 2 minutes, add tamari mixture, continuing to stir for one minute. Mix in peanuts and serve with rice, accompanied by a dry white wine.
Don’t Just Shop Your Values. Own Them.
When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.
Become a member