Serves 2 to 4.

Note: Have all the prep done before you start to stir-fry. To make more servings, don't double up in one pan but make an additional batch instead. If the pan is overcrowded, the stir-frying becomes more like being steamed. From "Mad Hungry, Feeding Men & Boys," by Lucinda Scala Quinn.

• 1/3 c. soy sauce

• 3 tbsp. dry sherry or Shaoxing cooking wine

• 1 tbsp. rice vinegar or wine vinegar

• 1/2 tsp. sugar

• 1/2 tsp. toasted sesame oil

• 1 whole boneless chicken breast (about 11/2 lb.)

• 11/2 tbsp. peanut oil or vegetable oil

• 3/4 c. unsalted dry-roasted peanuts or cashews

• 2 whole green onions, thinly sliced

• 4 whole dried Chinese red peppers

• 2 garlic cloves, minced

• 1 tbsp. cornstarch


In a bowl, whisk together the soy sauce, sherry, rice vinegar, sugar and sesame oil. Dice the chicken and toss it in the marinade.

Heat a wok or skillet over high heat until very hot. Add oil. Lightly fry the peanuts for about 1 minute and remove. Add the green onions, red peppers and garlic. Stir-fry for about 20 seconds.

Just before adding to the pan, coat the chicken in the cornstarch. Fry until chicken is just cooked through, 3 to 4 minutes (will depend on pan and level of heat).

Return peanuts to pan and mix thoroughly to combine with chicken. Serve immediately with white rice.