Szechuan Chicken and Peanuts

Szechuan Chicken and Peanuts

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  • 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


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.

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