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- Chicken and peanuts in a spicy sauce.
- Charity J. Horn
- 4 chicken breasts, boneless, skinless, cut in cubes
- 1/2 tsp (2 ml). ground red pepper
- 1 tbsp (15 ml) oil (or more)
- 1 tsp (5 ml). ground garlic
- 2 handfuls, peanuts
- 1/4 cup (60 ml) soy sauce
- 2 shakes salt
- 2 tbsp (30 ml) water
- 2 tbsp (30 ml) vinegar
- 2 tbsp (30 ml) cornstarch
- 1 tsp (5 ml). sugar
- cooked rice
- Stir-fry chicken pieces in oil until cooked through.
- Add red pepper and garlic, adding more if necessary for desired spice level.
- Stir-fry until spices coat chicken adequately.
- Remove chicken from pan, leaving oil.
- Spread peanuts in bottom in a single layer.
- Stir-fry peanuts, on low, for 5 minutes, adding more oil if necessary to prevent scorching.
- Add prepared chicken to peanuts.
- Remove from heat.
- In a small bowl, combine soy sauce, salt, water, cornstarch, and vinegar.
- Mix well.
- Pour sauce over chicken and peanut mixture.
- Stir over medium heat until sauce begins to thicken.
- Serve over rice.
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