Ginger Chicken with Peanuts

1 egg
2 tsp. cornstarch
1 tsp. white wine
Dash of red pepper flakes
Dash of salt

1 1/2 lb. chicken breast, cut into ¾” cubes
8 oz. mushrooms, chopped
2 stalks celery, halved lengthwise then cut into ½” pieces (about 1 cup)
1 can water chestnuts, quartered
1/2 cups peanuts

6 Tbsp. water
2 Tbsp. soy sauce
2 Tbsp. brown sugar
2 Tbsp. cornstarch

1 Tbsp. vegetable oil
2 green onions, thinly sliced (white and green parts)
2 tsp. minced garlic (4 cloves)
1” ginger, grated

1) In a large bowl, lightly beat the egg with a fork. Stir in the cornstarch, wine, red pepper flakes, and salt. Add the chicken, mushrooms, celery, water chestnuts, and peanuts and stir to coat. (This can be done ahead of time and stored in fridge)

2) In a small bowl or cup, mix the water, soy sauce, brown sugar, and cornstarch. Set aside.

3) In a large skillet, heat the vegetable oil over medium-high heat. Add the green onions, garlic, and ginger and saute for 1 minute, stirring constantly. Add the chicken mixture and cook for 5 minutes, stirring frequently. Pour in the sauce and cook for 2 more minutes. Serves 5-6.

Serving Size: unknown

Number of Servings: 5

Recipe submitted by SparkPeople user HARV47.