Preparation:
* whole boneless skinless In a bowl combine sherry; egg whites, sugar, 1 Tbsp corn starch. Mix ingredients well. Cut chicken into bite size pieces and add to egg white mixture; set aside. In another bowl combine the water, 1 Tbs cornstarch, soy sauce. Pre- heat wok or large sauté skillet on high heat. Add the 3 Tbsp of oil. Add the crushed red pepper, garlic and ginger.
Cook for 30 seconds and add chicken mixture. Cooking times vary according to appliance used. Cook on high heat until done, stirring occasionally. Reduce heat, add 1/2 cup of peanuts.(I like to pulverize mine in a blender or food processor first.
It adds more of a peanutty flavor to the dish.) Add the snow peas and soy sauce mixture, cover and simmer until snow peas are cooked to your taste. This dish is best served with plain white rice and is even tastier as a leftover. (It microwaves well) |
