Stir-Fried Chicken

• 1 Tbsp. red wine (dry sherry also)
• 2 Tbsp. cornstarch
• 1 lb. boneless chicken (I use thighs; cut in 1/4 to 1/2-inch cubes)
• 1/3 c. soy sauce
• 1/2 c. water
• 4 tsp. oil
• 2 (1/2-inch) slices fresh ginger root or ground ginger
• 2 green peppers, cut up
• 12 green onions or scallions (regular onion okay), cut up
• 1/4 tsp. crushed dried red pepper
• 1/2 c. unsalted roasted peanuts
• carrots, broccoli, mushrooms and snow peas (optional)

1. In medium bowl mix wine with 1 tablespoon cornstarch.
2. Add chicken and stir to coat.
3. Refrigerate 20 minutes to 4 hours.
4. Mix soy sauce, water and 1 tablespoon cornstarch.
5. In wok or large heavy skillet heat 2 teaspoons oil over high heat.
6. Add ginger and cook 15 seconds, stirring constantly.
7. Add green pepper and onion and stir fry 2 minutes.
8. Transfer to a bowl.
9. Add remaining 2 teaspoons oil to skillet; when hot add chicken and red peppers. Stir fry 2 to 3 minutes until chicken loses its pink color and turns white.
10. Add peanuts, cooked veggies and soy sauce mixture. Bring to a full rolling boil.
11. Serve immediately over rice.

red wine, cornstarch, boneless chicken, soy sauce, water, oil, ginger root, green peppers, green onions, red pepper, peanuts, carrots

Taken from www.cookbooks.com/Recipe-Details.aspx?id=265996 (may not work)