This recipe has been kicking around for over 20 years. Back in the day, there always used to be the people that would come to the office and leave a stack of books and an order sheet. A week later they would return to see if anyone wanted to buy the books. There were always cookbooks in the mix and that is typically how I spent my lunch hours, pouring through the cookbooks and either photo copying the recipes or eventually buying the books. Because you know, back in the day, we used photocopiers and didn’t spend hours surfing the net.
I got this recipe from one of those books and unfortunately I do not know which cookbook it came from as it was photocopied with no legible reference besides my scribbling notes. The recipe has faded and been modified over the years. Once the kidlets came along, well it became a family favourite. So much so I now have to double the recipe to ensure there is enough for my family of four. We rarely have leftovers with this meal.
I like to serve it with brown rice or even noodles of some sort. Yes the kids pick out the green onions, but that’s kids. If you like things spicy add more chili flakes or even cut up a red chili and toss it in. I keep it simply spiced for the kids sake.
Let’s do it.
- 4 boneless skinless chicken breasts, cut into bite size pieces
- 2 tbsp + 4 tsp soy sauce
- 2 tbsp + 4 tsp sherry
- 5 tsp cornstarch
- 4 tbsp chicken broth or water
- 2 tbsp red wine vinegar
- 3 tsp sugar
- canola oil
- 3/4 cup peanuts
- 1/2 tsp chili flakes
- 2 tsp fresh ginger minced
- 3 green onions sliced into 1 inch pieces
- In a bowl combine 2 tbsp soy sauce, 2 tbsp sherry and 2 tsp cornstarch. Mix well and add chicken stirring to coat. Let marinate for 30 minutes.
- In second bowl or measuring cup add 4 tsp soy sauce, 4 tsp sherry, chicken broth, red wine vinegar, sugar and 3 tsp cornstarch. Mix well. Set aside.
- In wok or stir fry pan heat 1 tbsp oil over medium high heat.
- Add peanuts and cook until golden. This will only take a minute or two so keep your eyes on the pan. Remove when golden and set aside.
- Add 2 tbsp oil and your chili flakes cooking for about 1 minute. Drop in your chicken and stir fry for about 2 minutes.
- Add in ginger and cook for another minute.
- Next in is onions and the golden peanuts.
- Stir cornstarch mixture and add to wok. Gently mix and cook another minute or until mixture thickens.
- Serve over rice or noodles.