Chicken and Peanuts

A simplified version of Kung Pao Chicken, this is a fast, easy, and incredibly delicious dish if you keep the right ingredients on hand.

¾ pound chicken breast, cubed

2 dried hot chilies

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2 T water

1 T rice wine vinegar

1 T sherry

1 T hoisin sauce

2 T brown bean sauce

1 clove garlic, crushed

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¾ cup water

1 T cornstarch

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½ cup unsalted peanuts

Cube the chicken breast and set aside.  Mix the 2T water, vinegar, sherry, hoisin sauce, brown bean sauce and crushed garlic together and set aside.  Mix the ¾ cup water and the corn starch and set aside.  Measure out the peanuts and set aside.

Add 2 T cooking oil to a wok.  When it is hot, crumble in the hot peppers.  Add the chicken and stir fry until it loses its pinkness.  Add the sauce mixture and bring to a boil.  Give the water and cornstarch a stir and add to the wok; bring it to a boil.  When the sauce has thickened, add the peanuts, heat through and pour the mixture into a serving dish.  Serve with rice.