Chicken with Peanuts and Cabbage

Ingredients

• 2 lb boneless, skinless chicken thighs, or 14 oz extra-firm tofu, cut into bite-sized pieces
• 1 very small green cabbage, cored and chopped
• 1 Tbs black bean chili sauce

Marinade

• 2 Tbs corn starch
• 2 Tbs sherry
• 2 Tbs soy sauce
• 1 Tbs cooking oil (if using tofu)

Seasonings

• 2 Tbs cornstarch
• 2 Tbs sherry
• 4 Tbs soy sauce
• 2 tsp rice vinegar
• 2 tsp sugar
• 4 tsp sesame oil

Additions

• 1 cup unsalted peanuts, crushed
• 6-8 dried red peppers, deseeded & slivered
• 1 bunch green onions, chopped
• 2 Tbs. ginger, minced
• 2 Tbs garlic, minced

Directions

• Mix chicken pieces with the marinade and let sit for at least 15 minutes.
• Cook cabbage in wok briefly. Remove and drain in colander.
• Cook chicken pieces and leave in wok.
• Add “Additions” and stir briefly.
• Add the black bean chili sauce and cook for 10-15 seconds.
• Add “Seasonings” and mix until everything is evenly distributed.
• Add cabbage and cook until heated through.

Notes

Tofu

• Preheat oven to 400 °F
• Drain and cut tofu
• Mix pieces with Marinade, adding 1 Tbsp of oil.
• Place on a baking sheet and bake for 20–40 minutes, depending on desired level of crunch.
• When the main recipe says to cook the chicken, toss the tofu in and immediately proceed.
• You will likely need to add water at this point as the chicken would release much on its own.

Black Bean Chili Sauce

There are so many options, and as a kid the local Stop & Shop would change their selection once in a while, which could change the flavor of the dish considerably. You can use any sauce you want, but in my opinion the best sauces are those that add a huge hit of “brown” and umami. I’ve been partial for the last few years to the Lahtt Sauce mushroom sauce.