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After my recent adventure traveling to China, I brought back one of America’s favorite Chinese recipes that I’m excited to share with you. It was taught to me by a local Chinese chef in the city of Kunming.
In a small bowl, combine diced chicken, salt, cornstarch, and soy sauce. Mix thoroughly and let sit a few minutes. Meanwhile, dry-roast the peanuts. Heat a wok or skillet to medium high heat and add peanuts, tossing occasionally till peanuts begin to “pop.” Reduce heat to medium/low and continue to roast 3-4 more minutes. These peanuts can be crushed or added whole to the stir-fry (later).
Heat cooking oil in the wok or skillet over medium/ high heat till oil begins to ripple or shimmer. Add chicken and stir-fry 2-3 minutes, then remove chicken only using a slotted spoon so the oil stays in wok. Add carrots and lettuce root and stir-fry 1-2 minutes till just beginning to turn tender-crisp. Return chicken to the pot and add peanuts (crushed or whole), oyster sauce, sugar, sesame oil, and hot pepper paste if you want the dish to be spicy. Add a little water to thin the sauce if desired. Stir to mix, then allow sauce to come to a boil. Stir again and serve.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!