San Francisco Stir Fry Chicken Recipe
Ingredients
| Boneless chicken breast | 1 pound | |
| Soy sauce | 2 Tablespoon | |
| Dry sherry | 2 Tablespoon | |
| Cornstarch | 2 Teaspoon | |
| Ginger | 2 Teaspoon, peeled | |
| Sugar | 1/4 Teaspoon | |
| Red pepper | 1/4 Teaspoon, crushed | |
| Vegetable oil | 2 Tablespoon | |
| 6 green onions, cut into 2-inch pieces | ||
| 1 green pepper, cut into 1/2-inch pieces | ||
| 1 red pepper, cut into 1/2-inch pieces | ||
| Unsalted roasted peanuts | 1/4 Cup (16 tbs) | |
Directions
1. With knife held in position almost parallel to work surface, cut each chicken breast half crosswise into 1/8-inch-thick slices. In medium bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, and crushed red pepper; add chicken, tossing to coat.
2. In 12-inch skillet, heat 1 tablespoon oil over medium-high heat until very hot. Add green onions and red and green peppers. Cook, stirring frequently (stir-frying), until vegetables are tender-crisp, 2 to 3 minutes. With slotted spoon, transfer vegetables to bowl.
3. Increase heat to high and add remaining 1 tablespoon oil to skillet; heat until very hot. Add chicken mixture and stir-fry until chicken loses its pink color throughout, 2 to 3 minutes. Return vegetables to skillet; heat through. To serve, transfer chicken and vegetables to warm platter and sprinkle with peanuts.
2. In 12-inch skillet, heat 1 tablespoon oil over medium-high heat until very hot. Add green onions and red and green peppers. Cook, stirring frequently (stir-frying), until vegetables are tender-crisp, 2 to 3 minutes. With slotted spoon, transfer vegetables to bowl.
3. Increase heat to high and add remaining 1 tablespoon oil to skillet; heat until very hot. Add chicken mixture and stir-fry until chicken loses its pink color throughout, 2 to 3 minutes. Return vegetables to skillet; heat through. To serve, transfer chicken and vegetables to warm platter and sprinkle with peanuts.
Chef
