Stir Fry Chicken with Gourmet Virginia Peanuts

  • 2 large chicken breast halves, boned and skinned
  • 1 tbsp. dry sherry
  • 1 tbsp. soy sauce
  • 1 tsp. fresh ginger, peeled and minced
  • 4 scallions, cut into pieces
  • 1/2 c. orange juice
  • 1 tbsp. cornstarch
  • 1/4 c. peanut oil
  • 1 red pepper, cut into strips
  • 1/2 c. snow peas
  • 1/2 c. chopped Blue Crab Bay Co.® peanuts*
  • 1/4 c. whole Blue Crab Bay Co.® peanuts* for garnish
  • *Blue Crab Bay Co.®'s Sea Salt Nuts® or Sandbaggers® can be used in this recipe.
  • Note: Shrimp or pork can be substituted for chicken.
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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