2 tablespoons each soy sauce and dry sherry (balsamic vinegar works)
1 garlic clove, minced
1 teaspoon minced ginger
5 ounces chicken cutlets, cut into 1-inch cubes
1 teaspoon peanut oil
2-3 mild dried chili peppers
1 ounce roasted peanuts
1 medium red bell pepper, cut into matchstick pieces
1 /4 cup scallions, diagonally sliced
1 /4 cup chicken broth
1 teaspoon cornstarch
In a small bowl, combine soy sauce, sherry, garlic, and ginger; add chicken and turn to coat. Cover with plastic wrap and refrigerate at least 30 minutes.
In a nonstick skillet heat oil; add chili peppers and cook over medium-high heat, stirring frequently, until peppers are browned, about 1 minutes. Remove and discard peppers.
To same skillet, add peanuts and cook over medium-high heat, stirring frequently, until nuts are lightly browned, about 1 minute. Transfer nuts to plate; set aside. Using a slotted spoon, put chicken in same skillet, reserving marinade. Cook chicken over medium-high heat, stirring frequently, until browned on all sides and cooked through, 2 to 3 minutes. Transfer chicken to plate with peanuts; set aside.
Add bell pepper and scallions to skillet and cook over medium-high heat, stirring frequently, until tender-crisp, 1 to 2 minutes.
Add broth and cornstarch to reserved marinade and stir to dissolve cornstarch; add to bell pepper-scallion mixture in skillet, along with chicken and peanuts, and cook, stirring constantly, until mixture comes to a boil and thickens, 2 to 3 minutes.
Serves 2
Arlington Farmers' Market 