2 lg. chicken breast halves, boned and skinned
1 tbsp. soy sauce
1 tsp. fresh ginger, peeled and minced
4 scallions, cut into pieces
½ c. orange juice
1 tbsp. cornstarch
¼ c. peanut oil
1 red pepper, cut into strips
½ c. snow peas
½ c. chopped Blue Crab Bay Co.®peanuts*
¼ c. whole Blue Crab Bay Co.®peanuts* for garnish
Directions:Cut chicken breasts into small strips. Mix sherry, soy sauce, ginger, and scallions together, then add chicken strips. Toss well and set aside. Pour orange juice into a small bowl, add cornstarch, and mix well. Heat peanut oil in a wok or skillet and stir-fry the chicken-marinade mixture about two minutes or until chicken is nearly cooked through. Add red pepper strips, snow peas and chopped peanuts, and stir-fry a couple more minutes. Stir in the orange juice mixture and continue cooking until slightly thickened. Serve over rice or couscous and garnish with the whole peanuts. Serves four.
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