INGREDIENTS:
2 whole medium chicken breasts ( 1 1/2 lbs)
1/4 cup hoisin sauce ( find it international section in your favorite supermarket).
1 Tablespoon of conrstarch
1/2 cup dry sherry
2 tablespoons of rice wine vinegar or white vinegar
2 tablespoons sugar
6 ounces packaged capellini or vermicelli
2 tablespoons of peanut oil or cooking oil
1/2 cup of raw peanuts
3/4 cup chopped green pepper
1 clove garlic minced
1/3 cup of chopped green onions for garnish...
Skin, halve lengthwise and bone chicken breasts, cut into 1-inch pieces. Set aside.
In a small bowl stir together hoisin sauce and cornstarch, stir in dry sherry, vinegar and sugar. Set aside.
Cook capellini or vermicelli in boiling salted water till al dente. Immediately drain in a colander. Rinse with cold water; drain. Set aside.
Preheat a large skillet or wok over high heat; add peanut oil or cooking oil. Add Peanuts and stir fry for 1 minute. Add green pepper and stir fry about 2 minutes or till peanuts are lightly browned. Remove peanuts and green pepper; add more oil, if necessary. Add half of the chicken to the hot skillet or wok; stir fry for 2 minutes. Remove from skillet or wok. Stir fry remaining chicken and the garlic for 2 minutes. Return all chicken to skillet or wok. Stir hoisin sauce mixture into the chicken mixture and cook and stir till the mixture is thickened and bubbly. Cook and stir for 2 minutes.
Stir the peanuts, the chopped green pepper, and the cooked capellini or vermicelli into the chicken mixture in the skillet. Cook and stir for 2 minutes more or until the mixture is heated through. Garnish with green onions and serve immediately. ENJOY!
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