Vermont Sweet and Spicy Chicken

• 1 tablespoon peanut oil
• 14 cup unsalted peanuts, blanched,roasted
• 1 tablespoon minced garlic
• 2 pinches red pepper flakes
• 8 ounces chicken breasts, cut into strips
• 4 fresh basil leaves
• 2 scallions, cut into 1-inch lengths
• sesame seeds, to taste
• 1 tablespoon white wine
• 1 tablespoon lemon juice
• 1 tablespoon lemon, zest of
• 2 tablespoons water
• 2 tablespoons vermont maple syrup

1. Stir-fry peanut oil and peanuts for 2 minutes until browned; add garlic and red pepper flakes and saute for 1 minute.
2. Add chicken, basil, scallions and sesame seeds and cook two more minutes until chicken loses pinkness.
3. Add the white wine, lemon juice, lemon zest, water, and maple syrup, and bring to a boil.
4. Garnish with peanuts.

peanut oil, unsalted peanuts, garlic, red pepper, chicken breasts, fresh basil, scallions, sesame seeds, white wine, lemon juice, lemon, water, vermont maple

Taken from www.food.com/recipe/vermont-sweet-and-spicy-chicken-27854 (may not work)