Hot & Spicy Chicken
with Peanuts & Leeks
A sizzling stir-fry. Cut the heat in this dish by omitting the dried chili peppers and using a lesser amount of the hot pepper sauce.
- 1 pound skinless boneless chicken breast
- 1/3 cup water
- 2 Tablespoons soy sauce
- 2 Tablespoons apple juice
- 2 teaspoons cornstarch
- 1/2 to 3/4 teaspoon bottled hot pepper sauce
- 1 Tablespoon peanut oil
- 2 cloves minced garlic
- 2 teaspoons minced fresh ginger root
- 1 large leek, cleaned and cut into
2-inch strips, or 6 scallions
- 6 small whole red dried chili peppers
- 1/2 cup peanuts
- 3 cups hot cooked rice
Rinse chicken; pat dry with paper towels. Cut chicken into bite-size strips; set aside.
For sauce: in a cup combine water, soy sauce, apple juice, cornstarch, and hot pepper sauce; set aside.
Add oil to Wok or 12-inch skillet. Preheat over medium-high heat. Stir-fry garlic and gingerroot in hot oil for 15 seconds. Add onions (leeks) and if desired, chili peppers. Stir-fry for 1 1/2 minutes or till leeks are crisp-tender. Remove leek mixture from Wok. Add chicken pieces to Wok and stir-fry for 3 to 4 minutes or until no longer pink.
Stir sauce; add to center of Wok. Cook and stir till thickened and bubbly. Return cooked vegetables to Wok. Stir to coat. Cook and stir about 1 minute or till heated through. Stir in peanuts. Serve immediately over hot rice
About leeks: Choose those with crisp, brightly colored leaves and an unblemished white portion. Avoid any with withered or yellow-spotted leaves. The smaller the leek, the more tender it will be. Refrigerate leeks in a plastic bag up to 5 days. Before using, trim rootlets and the darkest portion of the green tops (the whole leek is edible, but the darker green portions have a stronger, less pleasant flavor). Slit the leeks from top to bottom and wash thoroughly to remove all the dirt trapped between the leaf layers.
Amount Per Serving:
Calories 625 - Calories from Fat 183
Percent Total Calories From: Fat 29%, Protein 27%, Carbohydrate 44%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 4g, Cholesterol 129mg, Sodium 864mg, Total Carbohydrate 68g, Dietary Fiber 2g, Protein 43g, Vitamin A 111 units, Vitamin C 6 units, Calcium 0 units, Iron 5 units