Chicken and Peanuts

• 4 chicken breasts, split
• 14 cup vegetable oil
• 1 (6 ounce) can sliced mushrooms, with liquid (replace liquid with water or chicken stock if you omit the mushrooms)
• 12 cup scallion, chopped or sliced
• 1 garlic clove, minced finely
• 14 teaspoon crushed red pepper flakes (or cayenne pepper, more or less, depending on taste for heat)
• 14 teaspoon ground ginger
• 14 cup pancake syrup (or maple syrup)
• 14 cup soy sauce
• 14 cup dry sherry or 14 cup dry white wine, of your choice
• 12 cup peanuts (I used just regular, salted, but you could use whatever you want or have on hand)

1. If bones, bone chicken -- cut up into 1" chunks.
2. Once oil is hot, put chicken pieces in the pan and cook til juices run clear and chicken is no longer pink.
3. (7-12 minutes, depending on size of your chunks).
4. Add to the pan: mushrooms -- and liquid!
5. ; garlic; ground ginger; red pepper flakes (or cayenne, for the brave); pancake syrup; and soy sauce.
6. Add cornstarch last.
7. Cook on medium heat until 'sauce' is thickened, about 5 minutes.
8. Add scallions.
9. Cover, cook on low for 10 minutes.
10. Add peanuts & wine (or sherry), and cook on low (or even warm) for approximately 3-5 minutes -- just until heated through (or alcohol is cooked off, if serving to children.
11. ).
12. Serve over hot, prepared white rice.

chicken breasts, vegetable oil, mushrooms, scallion, garlic, red pepper, ground ginger, pancake syrup, soy sauce, sherry, peanuts

Taken from www.food.com/recipe/chicken-and-peanuts-496371 (may not work)