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3 tablespoons lemon juice
Combine juice, soy, sherry, sugar and sesame oil; whisk to dissolve sugar. Set aside.
Combine water with 2 tsp. cornstarch; set aside.
Cut chicken into 1/2" cubes. Place in bowl with 2 tbsp. sauce and remaining 1/2 tsp. cornstarch. Set aside.
Cut onion into 1/2" dice. Trim snow peas. Slice chiles and ginger. Mince garlic.
Heat half oil in wok. Add half garlic, chiles and ginger; stir fry until fragrant, about 1 minute. Add chicken and stir fry until it turns opaque. Transfer to bowl.
Add remaining oil to pan, then add remaining ginger, garlic, chiles and zest. Stir fry until fragrant, about 1 minute. Add onion and snow peas; stir fry for 1 to 2 minutes, adding splash of water to keep pan from getting too sticky and to finish cooking peas to tender-crisp.
Return chicken to pan. Add peanuts and sauce and bring to simmer.
Stir in about 2 tsp. of cornstarch mixture or enough to just thicken sauce. Remove ginger.
Serve over rice. Garnish with extra red chiles for color.
Posted by Nancy Berry
Nutritional Info Per Serving: N/A
1/4 cup soy sauce
2 tablespoons rice wine or dry sherry
1/2 teaspoon sugar
1/4 teaspoon sesame oil
2 tablespoons water
2-1/2 teaspoons cornstarch
1 pound boneless, skinless chicken breast
1 large onion
1/2 pound snow peas
4 dried red chiles
1 2" piece ginger
3 garlic cloves
4 tablespoons oil
1/2 teaspoon lemon zest, finely chopped
1/3 cup roasted peanuts