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Sunday, March 25, 2018



Serves 4

1 1/2 lbs. chicken breast, cut into chunks
3 Tbs olive oil
1 tsp crushed red pepper flakes (or more to increase spiciness)
1/2 cup dry roasted peanuts
1 tsp fresh ginger, finely chopped
2 green onions, chopped
*Fresh vegetables
For the Marinade
1 Tbsp rice vinegar
1/4 tsp sugar
1 tsp soy sauce
1 egg white
1 Tbsp cornstarch

For the Sauce
1 tsp cornstarch
1/4 cup chicken broth
1 tsp chili paste with garlic (or use sriracha hot sauce with a little minced garlic)
2 Tbsp soy sauce
1 Tbsp rice vinegar
1 1/2 tsp sugar
1 tsp red wine vinegar
1 tsp Asian sesame oil
Hot white rice, for serving

First, make the marinade by mixing all ingredients in a bowl. Add chicken to marinade and set aside.
Add 1 tablespoons of oil to wok or frying pan and heat to medium. Add red pepper flakes and peanuts to oil and stir until peanuts are golden brown (about 2 minutes). Remove peanuts and pepper flakes to a bowl.
Add 1 tablespoon of oil to the wok. Heat and add 1/2 of the marinated chicken. Cook and toss until chicken is cooked through. Remove chicken to the bowl with the peanuts. Add the other 1/2 of the chicken and cook through. Return peanuts and chicken to wok, add ginger and green onion. Stir one minute.
Make the sauce by whisking all ingredients together. Add the sauce to the chicken and peanut mixture. Stir, and cook 1-2 minutes or until the sauce begins to thicken. Remove from heat and serve with rice.

I always add extras vegetables that I have on hands such as bell peppers, broccoli, and zucchini!
Tricks for fluffy white rice
The general rule for cooking white rice is one part rice and two parts water.  However, for fluffier rice, try 1 part rice, and 1 3/4 parts water.  Make sure to let the rice sit for about five minutes after cooking.

By Lauren Allen
Adapted from William-Sonoma

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