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Ingredients

(Makes 8 Servings)

5 tablespoons Kikkoman Soy Sauce, divided
8 whole dried red chilies
2 teaspoons dry sherry
3 tablespoons vegetable oil
1 tablespoon cornstarch
2 bunches scallions, use white parts only & cut into 1/2-inch lengths cubed
2 pounds boneless, skinless chicken thighs,
1 green bell pepper, chunked
1 tablespoon Kikkoman Rice Vinegar
2 garlic cloves, minced
1 tablespoon Kikkoman Hoisin Sauce
1 tablespoon minced fresh ginger root
1 tablespoon Kikkoman Sesame Oil
¾ cup dry roasted peanuts
1 teaspoon sugar

Instructions

In medium bowl, combine 3 Tbsp. soy sauce, sherry and cornstarch. Stir in chicken; let stand 10 minutes.  Meanwhile, in small bowl, combine remaining 2 Tbsp. soy sauce, vinegar, hoisin, sesame oil and sugar and set aside.  Stir-fry chilies in hot oil in large skillet or wok over high heat for 30 seconds, then add chicken; stir-fry 5 minutes.  Add scallions, bell pepper, garlic, ginger and stir-fry 2 minutes longer.  Stir in sauce mixture. Add peanuts; stir and cook for 1 minute. Serve hot.

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