Preparation time: 15 minutes
Total time: 30 minutes
10 1/2 oz. skinless, boneless chicken breast
2 Tbsp. peanut or canola oil
1 cup shelled peanuts
1 fresh red chile, sliced
1 green bell pepper, seeded and cut into strips
2/3 cup chicken stock or fat-free, reduced-sodium chicken broth
1 Tbsp. Chinese rice wine or dry sherry
1 Tbsp. reduced reduced-sodium soy sauce
1 1/2 tsp. light brown sugar
2 cloves garlic, peeled, finely chopped
1 tsp. grated fresh ginger
1 tsp. rice wine vinegar
1 tsp. sesame oil
Fried rice or brown rice for serving, optional
Trim any fat from the chicken and cut the meat into 1-inch cubes. Set them aside.
Preheat a wok or large skillet over high heat. Add the peanut oil. Add the peanuts and stir-fry 1 minute. Remove the peanuts with a slotted spoon and set them aside.
Add the chicken to the wok and cook for 1 to 2 minutes. Stir in the chile and green bell pepper and cook for 1 minute. Remove the chicken, chile and pepper from the wok with a slotted spoon and set the mixture aside.
Put half of the peanuts in a food processor or blender and process until the blend is almost smooth. Or you can place them in a plastic bag and crush them with a rolling pin.
To make the sauce, add the chicken stock, rice wine, soy sauce, brown sugar, garlic, ginger and vinegar to the wok. Heat the sauce without boiling and stir in the peanuts and the slightly pureed or crushed peanut mixture, chicken, chile and bell pepper.
Sprinkle the sesame oil into the wok, stir and cook for 1 minute. Serve hot with fried rice.
Adapted from “Simply Quick & Easy” by Richard Ash (Barnes & Noble, $9.98, out of print).
Tested by Susan Selasky for the Free Press Test Kitchen.
392 calories (64 percent from fat), 28 g fat (4 g saturated fat), 13 g carbohydrates, 25 g protein, 301 mg sodium, 42 mg cholesterol, 36 mg calcium, 4 g fiber.