Szechuan Chicken and Peanuts

Serves: 4

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These ingredients are:
dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Blend cornstarch and 1 tablespoon tamari in bowl, stir in chicken and set aside.

Combine 2 tablespoons tamari, sherry, sugar and vinegar, then set aside.

Heat peanut oil in wok over high heat (350°F). Add red pepper and cook until black, then add chicken mixture and stir-fry for 3 minutes. Remove chicken and set aside.

Stir-fry scallions and ginger for 1 minute, then add chicken back to the wok. Cook for an additional 2 minutes, add tamari mixture, continuing to stir for one minute. Mix in peanuts and serve with rice, accompanied by a dry white wine.

Recipe by Trudy Bialic, PCC staff member

Source: PCC Natural Markets Taste of Nations 1999 Cookbook

More about: chicken, peanuts

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