Hot & Spicy Chicken
with Peanuts & Leeks

3 servings

A sizzling stir-fry. Cut the heat in this dish by omitting the dried chili peppers and using a lesser amount of the hot pepper sauce.

• 1 pound skinless boneless chicken breast
• 1/3 cup water
• 2 Tablespoons soy sauce
• 2 Tablespoons apple juice
• 2 teaspoons cornstarch
• 1/2 to 3/4 teaspoon bottled hot pepper sauce
• 1 Tablespoon peanut oil
• 2 cloves minced garlic
• 2 teaspoons minced fresh ginger root
• 1 large leek, cleaned and cut into
    2-inch strips, or 6 scallions
• 6 small whole red dried chili peppers
• 1/2 cup peanuts
• 3 cups hot cooked rice

Rinse chicken; pat dry with paper towels. Cut chicken into bite-size strips; set aside.

For sauce: in a cup combine water, soy sauce, apple juice, cornstarch, and hot pepper sauce; set aside.

Add oil to Wok or 12-inch skillet. Preheat over medium-high heat. Stir-fry garlic and gingerroot in hot oil for 15 seconds. Add onions (leeks) and if desired, chili peppers. Stir-fry for 1 1/2 minutes or till leeks are crisp-tender. Remove leek mixture from Wok. Add chicken pieces to Wok and stir-fry for 3 to 4 minutes or until no longer pink.

Stir sauce; add to center of Wok. Cook and stir till thickened and bubbly. Return cooked vegetables to Wok. Stir to coat. Cook and stir about 1 minute or till heated through. Stir in peanuts. Serve immediately over hot rice

About leeks: Choose those with crisp, brightly colored leaves and an unblemished white portion. Avoid any with withered or yellow-spotted leaves. The smaller the leek, the more tender it will be. Refrigerate leeks in a plastic bag up to 5 days. Before using, trim rootlets and the darkest portion of the green tops (the whole leek is edible, but the darker green portions have a stronger, less pleasant flavor). Slit the leeks from top to bottom and wash thoroughly to remove all the dirt trapped between the leaf layers.

Bon appetit!