Tuesday, 3/23/2010

SPICY PEANUT CHICKEN

½ cup chicken broth
2 tablespoons cornstarch
2 tablespoons sugar
4 tablespoons soy sauce
2 tablespoons white vinegar
½ teaspoon ground red pepper (cayenne)
1 tablespoon vegetable oil
1 pound boneless, skinless chicken, cut into ¾-inch pieces
1 clove garlic, finely chopped or crushed
2 teaspoons grated gingerroot
1 medium red bell pepper, cut into ¾-inch pieces
1/3 cup unsalted cocktail peanuts

1. Mix broth, cornstarch, sugar, soy sauce, vinegar and red pepper.
2. Heat 12-inch skillet (or if you’re advanced, a wok) over high heat. Add oil, and stir-fry chicken, garlic, and gingerroot until chicken is done (about 3 minutes).
3. Add bell pepper to chicken and stir-fry for about 1 minute.
4. Add cornstarch mixture to chicken. Cook and stir about 1 minute or until sauce thickens. Stir in peanuts.
5. Serve over white rice.

For years I made white rice by using 2 parts water, 1 part rice. And then I saw a recipe where you saute minced garlic in a little vegetable oil in your pot until fragrant, and then add the rice and let it get a little opaque. Add chicken stock instead of water and bring to a boil. Cover and simmer on low for 20 minutes. The result is much more flavorful rice that doesn't dry out as much.

Dessert- simply Nestle's toll house cookies. The only things I do differently is that I add a 1/2 teaspoon of cinnamon to the dry ingredients, put in 2 1/2 cups of chocolate chips instead of just 2, and leave out the nuts. Also, I find that bringing the eggs and butter to room temperature makes the cookies bake more evenly.

This recipe was one Ben adapted from a cookbook years ago. Tonight we made it for my friend Elly. Elly and I are planning a bridal shower for our friend Lauren. Katie scarfed the rice and only had a little of the red pepper and chicken. She was far more interested in hollaring at us to pay attention to her. Now, the chocolate chip cookies were a different matter. She couldn't get enough! Back and forth to Ben and I for nibbles;)