Recipes from China :: Chinese Main Dish Poultry
This is a delicious Weight Watchers recipe.
2 Tbsp. reduced-sodium soy sauce
2 Tbsp. dry sherry
1 garlic clove, minced
1 tsp. minced ginger root
5 oz. skinless chicken breasts, cubed
1 tsp. peanut or canola (or other vegetable) oil
2 to 3 mild, dried chile peppers
1 ounce unsalted shelled roasted peanuts
1 med. red bell pepper, cut into matchstick pieces
1/4 c. diagonally-sliced scallions
1/4 c. canned, ready-to-serve chicken broth
1 tsp. cornstarch
In a small glass or stainless steel mixing bowl, combine soy sauce, sherry, garlic and ginger root; add chicken and turn to coat. Cover with plastic wrap and refrigerate at least 1/2 an hour.
In a nonstick skillet, heat oil; add chile peppers and cook over med.-high heat, stirring frequently, until peppers are browned, about 1 minute. Remove and discard peppers. Add peanuts and cook over med.-high heat, stirring frequently, until nuts are lightly browned, about 1 minute. Transfer nuts to plate; set aside.
Using a slotted spoon, transfer chicken to same skillet, reserving marinade. Cook chicken over med.-high heat, stirring frequently, until browned on every side and cooked through, 2 to 3 mins. Transfer chicken to plate with peanuts; set aside. Add bell pepper and scallions to skillet and cook over med.-high heat, stirring frequently, until tender-crisp, 1 to 2 mins.
Add broth and cornstarch to reserved marinade. Stir to dissolve cornstarch; add to bell pepper-scallion mixture in skillet, with chicken and peanuts.
Cook, stirring constantly, until mixture comes to a boil and thickens, 2 to 3 mins.
Makes 2 servings.
