Peanut Chicken


Here's a delicious recipe to make when you're craving some Asian food. Serve with Egg-Drop Soup and Egg Rolls.

1/4 cup peanut oil
4 chicken breasts, cut into 1" cubes
1 cup sliced mushrooms
1/4 cup dark corn syrup
1/4 cup soy sauce
1/4 cup red wine vinegar
2 tablespoons minced onion
1 clove garlic, minced
1/2 teaspoon freshly grated ginger
2 tablespoons cornstarch
3/4 cups dry roasted peanuts

Heat oil in a large skillet on medium-high heat. Cook chicken, stirring frequently until browned. Add mushrooms and cook until tender, 2-3 minutes. In a medium bowl, combine corn syrup, soy sauce, red wine vinegar, onion, garlic, ginger and cornstarch. Whisk together until combined. Pour over chicken and bring to a boil. Stir until it thickens, about 1-2 minutes. Add peanuts. Serve over rice. Serves 4-6.
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