Hot and Spicy Chicken with Peanuts and Leeks

Soy and sherry make up the sauce for this flavorful chicken stir-fry. If you like, cut the heat by omitting the dried chile peppers and using less hot pepper sauce.

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Hot and Spicy Chicken with Peanuts and Leeks

Reviews (0)

4.0 by 1 people

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Directions

  1. Cut chicken into bite-size strips; set aside.
  2. For sauce, in a small bowl combine water, soy sauce, dry sherry, cornstarch, and hot pepper sauce; set aside.
  3. 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.
  4. 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. Makes 4 servings.
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Nutrition Facts (Hot and Spicy Chicken with Peanuts and Leeks)

  • Per serving:
  • 433 kcal ,
  • 17 g fat
  • (3 g sat. fat ,
  • 94 mg chol. ,
  • 634 mg sodium ,
  • 38 g carb. ,
  • 3 g fiber ,
  • 31 g pro.
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