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Christmas is the time for getting kitchen gadgets, isn't it? I mean, that's when I got my Kitchen-Aid stand mixer. It's also when I got my mini-donut maker (Mom and Dad - Jack and I make donuts every weekend). One year, my dad got a wok for Christmas.
That same year, we had everything fixed in the wok.
Fried potatoes? Why not?
Sausage and gravy? Well, wouldn't it be stupid to not make it in the wok?
Dad loves this thing, for real. He still uses it - what is it, 12-15 years old? Nowadays I know we're either having sausage and gravy or my absolute favorite dish he makes.
Chicken and peanuts.
Oh, lordy. It's divine. And let me tell you up front that divine is a word I hate in reference to food. But for this, it fits.
Don't let the long list of ingredients scare you off. It makes a lot of food, and leftovers are quite possibly better than when it was first made.
If you feel extra sassy, add more jalapenos. I mean, really, if you are going to talk the talk, you gotta wok the wok.
I hate myself for that one.....
Chicken and Peanuts
1 cup cocktail peanuts (without the red skins)
2 skinless, boneless chicken breasts
3 bell peppers (assorted colors)
6-8 jalapeno peppers
1 t. garlic, minced
1 inch fresh ginger, minced
2 cups fresh mushrooms, sliced
6 T. peanut or canola oil
2 T. soy sauce
2 T. soy sauce
1 t. sugar
2 t. sesame oil
2 t. Chinese rice wine or cooking sherry
2 egg whites
2 T. cornstarch
Combine marinade ingredients in a medium bowl. Whisk until cornstarch is dissolved and set aside.
Cut the chicken into 1/2-inch cubes, and place in the marinade bowl.
Cut scallions in 1/2-inch pieces and add to marinade.
Cover and let sit for an hour or so, stirring periodically to make sure chicken is coated.
Slice the jalapenos lengthwise and remove seeds, then chop into small pieces. Chop the bell peppers and mushrooms so they are roughly the same size.
In a large skillet (or wok), heat 4 T. vegetable oil over medium-high heat.
Put peanuts in the oil and stir them constantly for about 30 seconds. Remove and set aside.
Add the peppers and mushrooms to the oil and stir-fry for about 2 minutes, making sure all pieces are coated in oil. Remove and set aside.
Add 2 more T. of oil to the skillet over medium-high heat. Add the ginger and garlic, and stir for 30 seconds. Add chicken and stir-fry until chicken is no longer pink.
Add peppers and mushrooms back to the chicken and stir-fry for another 2 minutes. Add soy sauce and continue to stir.
Add peanuts and stir for approximately 30 seconds, and serve over rice.
** Linked to Chef in Training's Tuesday Talent Show, Naptime Creations's Tasteful Tuesday, 33 Shades of Green's Tasty Tuesdays, Memories by the Mile, The Country Cook's Weekend Potluck, and Mandy's Recipe Box's Totally Tasty Tuesdays.**