Ingredients:
- 1/4 cup regular-strength chicken broth
- 2 tablespoons each soy sauce and dry sherry
- 1 teaspoon each cornstarch and Oriental sesame oil
- 3/4 pound chicken meat, cut into 1/4 X 2 inch pieces
- 3 cloves garlic, chopped or slivered
- 1/4 - 3/4 teaspoon crushed dried hot red chilies
- About 1 tablespoon salad oil
- 10 green onions (scallions), ends trimmed (6 cut into 1-1/2-inch pieces, 4 reserved for garnish)
- 1/3 cup unsalted dry-roasted peanuts
- About 4 cups hot cooked rice
Directions:
Mix broth, soy, sherry, cornstarch, and sesame oil to blend; set aside. Mix chicken with garlic and chilies.
In a wok or 12-inch frying pan over high heat, heat 2 teaspoons oil until hot. Add half the chicken mixture; stir-fry until chicken has golden brown tinge and is no longer pink in thickest part (cut to test), about 3 minutes; remove to a dish. Repeat with remaining chicken, adding oil as needed.
Return cooked chicken to wok; stir in reserved sauce, onion pieces, and nuts. Cook, stirring, until sauce bubbles and thickens, about 1 minute. Serve with rice; add onion garnish. Serves 4.
Per serving:
- 510 calories
- 28g protein
- 14g fat
- 65g carb
- 599 mg sodium
- 60 mg chol
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