| Ingredients |
1 lb chicken breast, cubed
3 tbsp Toasted sesame oil
3 tbsp Soy sauce
2 tbsp Cider vinegar
1/2 tbsp Sherry
1 tbsp Arrowroot
6 pieces Asian Chilies, red, little and hot!
6 medium Scallion, finely chopped
6 medium Mushroom, sliced thinly
3 cloves Garlic, minced
1 tbsp Ginger, fresh, grated finely
1/2 head Cauliflower, grated
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| Preparation |
1. Cut your chicken up into cubes before cooking. I like to leave mine chilled, they cut better. Place chicken in a bowl with 1 tbsp of the soy for around 20-30 minutes.
2. In a small bowl, add your remaining soy, sherry, vingar and arrowroot. (The arrowroot is to thicken the sauce a bit. Mix well, set aside.
3. Heat a third of your oil in a wok. Do not let it smoke. Just before smoking, add your chicken and stir fry around 3-5 minutes. Remove from heat, put in a seperate bowl on the side.
4. Add more oil if needed, toss in your scallions, mushrooms, garlic, ginger. Stir fry until the cauliflower is tender, but not soggy. Add the reserved liquid and toss in the chicken and peanuts. Stir fry another minute or so to coat and heat the peanuts and chicken. Serve hot. Garnish with a few of the scallion greens.
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Per Serving: 140 Calories; 9 g Fat; 1 g Sat Fat; 9 mg Cholesterol; 642 mg Sodium; 10 g Carb; 4 g Fiber; 7 g Protein. |
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