Stir-fried Greens and Chicken with Peanuts

Bon Appetit, April 2008


  • 2 to 3 tablespoons soy sauce, divided
  • 2 tablespoons dry sherry, divided
  • 3 teaspoons sesame oil, divided
  • 2 teaspoons brown sugar, divided
  • 1 1/2 pounds skinless boneless chicken breast, cut crosswise into thin strips
  • 1 can straw mushrooms, drained
  • 3 tablespoons peanut oil
  • 4 to 6 green onions, chopped, white and green parts separated
  • 2 teaspoons chopped seeded serrano chiles, or dried chili flakes to taste
  • 1 large bunch greens, thick stems removed, cut into 1 inch strips crosswise, about 10 cups packed
  • 1/4 to 1/2 cup chopped roasted salted peanuts

To make:

  • Whisk 1 tablespoon soy sauce, 1 tablespoon sherry, 1 teaspoon sesame oil and 1 teaspoon sugar in small bowl. Add chicken; marinade for 30 minutes.
  • Whisk the remaining 1 tablespoon soy sauce, 1 tablespoon sherry, 2 teaspoons sesame oil, and 1 teaspoon sugar in small bowl and reserve.
  • Heat 2 tablespoons oil in large non stick skillet over high heat. add white parts of green onions, and chile; stir 30 seconds. Add chicken, and stir fry just until cooked through, about 3 minmutes. Transfer chicken mixture to bowl.
  • Add 1 tablespoon oil to skillet, heat over high heat. add greens by large handfuls; stir until just beginning to wilt before adding more. Saute until tender, 1 to 6 minutes, depending on the type of greens.
  • Return chicken to skillet. Add reserved soy sauce mixture and stir until heated through. Season with pepper; sprinkle with peanuts and green onions and serve over rice.
recipes/greens_and_chicken_with_peanuts.txt · Last modified: 2009/05/27 19:25 by mcf
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