1 tbsp. each sherry and cornstarch
1/2 tsp. salt
1/8 tsp. white pepper
1 1/2 lbs. chicken breasts, split, skinned, boned and cut into bite sized pieces or 1 1/4 lbs. scallops
4 tbsp. salad oil
Cooking Sauce (Recipe follows)
4-6 sm. whole hot red chiles
1/2 c. salted peanuts
1 tsp. each minced garlic and grated fresh ginger
2 whole green onions (including tops) cut into 1 1/2 inch lengths
In a bowl, combine sherry, cornstarch, salt and pepper. Add chicken and stir to coat, then stir 1 tablespoon of the oil and let marinate for 15 minutes. Heat a wok to medium temperature. When wok is hot, add 1 tablespoon of the oil. Add chiles and peanuts and cook, stirring until chiles just begin to char. (If chiles become completely black, discard them. Remove peanuts from pan and set aside; repeat with new oil and chiles.) Remove peanuts and chiles from pan; discard chiles and set peanuts aside.
Add remaining 2 tablespoons oil to pan, increase heat to high. When oil begins to heat, add garlic and ginger, and 2 chopped chiles and more garlic. Stir once, then add chicken and stir-fry until chicken is opaque (about 3 minutes); then add peanuts and onions. Stir Cooking Sauce and pour into pan; cook, stirring until sauce boils and thickens.
Makes 4 servings.
1 tbsp. each white wine vinegar and dry sherry
3 tbsp. reg. strength chicken broth or water
2 tsp. each sugar and cornstarch
