Chicken With Peanuts

• 5 to 6 chicken breasts, deboned and cut
• 4 1/2 Tbsp. oil
• 2 cloves garlic
• 1 1/2 c. roasted unsalted peanuts
• 4 Tbsp. soy sauce
• 1/2 tsp. sugar
• 3 Tbsp. chopped green onions
• 1/2 tsp. hot sauce
• 3 Tbsp. sherry
• 1/4 c. water plus 3 Tbsp. cornstarch, mixed

1. Debone chicken.
2. Use bones to make broth or use bouillon cube. Heat 2 tablespoons oil in wok and saute chicken 5 minutes. Remove chicken.
3. Add remaining oil with garlic on toothpicks (to remove easily).
4. Cook until garlic browns.
5. Rub over wok.
6. Discard garlic.
7. Add peanuts, onion, hot sauce, chicken, soy sauce and sugar.
8. Cook a few minutes.
9. Stir in broth and when it boils, add cornstarch paste and sherry (not cooking sherry).
10. Cover and simmer until thickens.
11. Serve over rice.
12. You can make ahead but do not add peanuts, cornstarch, sugar or sherry until before serving.
13. Serves 4.

chicken breasts, oil, garlic, peanuts, soy sauce, sugar, green onions, hot sauce, sherry, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=234777 (may not work)