Recipe: Hot and Spicy Chicken with Peanuts and Leeks

HOT AND SPICY CHICKEN WITH PEANUTS AND LEEKS

1 pound skinless, boneless chicken thighs or breasts
1/3 cup water
2 tablespoons soy sauce
2 tablespoons dry sherry
2 teaspoons cornstarch
1/2 to 3/4 teaspoon bottled hot pepper sauce*
1 tablespoon cooking oil
2 cloves garlic, minced
2 teaspoons grated fresh ginger
3 leeks, cleaned and cut into 2-inch strips (1/2 cup)
6 whole small dried red chili peppers (optional)*
1/2 cup peanuts
Hot cooked rice (for serving)

Cut chicken into bite-size strips; set aside.

For sauce, in a small bowl combine water, soy sauce, dry sherry, cornstarch, and hot pepper sauce; set aside.

Add oil to wok or 12-inch skillet. Preheat over medium-high heat (add more oil if necessary during cooking). Stir-fry garlic and ginger in hot oil for 15 seconds.

Add leeks and, if desired, chili peppers. Stir-fry for 1 1/2 minutes or until leeks are crisp-tender. Remove leek mixture from wok.

Add half of the chicken to wok. Stir-fry for 2 to 3 minutes or until no longer pink. Remove chicken from wok. Repeat with remaining chicken. Return all chicken to wok; push chicken from center of wok.

Stir sauce; add to center of wok. Cook and stir until thickened and bubbly.

Return cooked vegetables to wok. Stir to coat. Cook and stir about 1 minute more or until heated through.

Stir in peanuts. Serve immediately over cooked rice.

*If you like, cut the heat by omitting the dried chili peppers and using less hot pepper sauce.

Makes 4 servings
Source: Better Homes and Gardens magazine