This recipe for chicken with peanuts works well with tofu, as well. First, mix marinade, add meat or tofu, and refrigerate at least 1 hr. In the meantime, prepare glaze and set aside. Stir-fry your protein in hot oil until almost done (e.g., chicken turns white); drain excess oil, add red pepper & stir-fry til thoroughly cooked. Reduce heat and add glaze; add scallions & peanuts; heat through & serve
- 1lb/0.5kg chicken meat (or tofu), cubed
- 1/8-1/2 tsp crushed red pepper
- ¾ - 1 cup scallions, chopped
- ¾ cup salted peanuts
- vegetable or peanut oil
Marinade
- 2 egg whites
- 2 Tbsp cornstarch
- 2 Tbsp soy sauce
Glaze
- 3 tsp sugar
- 4 tsp cornstarch
- 4 Tbsp soy sauce
- 1-2 cups water (or water & dry sherry)
- 1lb/0.5kg chicken meat (or tofu), cubed
- 1/8-1/2 tsp crushed red pepper
- ¾ - 1 cup scallions, chopped
- ¾ cup salted peanuts
- vegetable or peanut oil
Marinade
- 2 egg whites
- 2 Tbsp cornstarch
- 2 Tbsp soy sauce
Glaze
- 3 tsp sugar
- 4 tsp cornstarch
- 4 Tbsp soy sauce
- 1-2 cups water (or water & dry sherry)