Spicy Stir-Fried Chicken and Greens with Peanuts

This made the house smell so good. Your mouth will be watering when you sit down to eat. Serve rice alongside to soak up the sauce. Don't skip the peanuts!

Bon Appetit, April 2008

4 Servings

2 tbsp soy sauce, divided

2 tbsp dry Sherry, divided

3 tsp Asian sesame oil, divided

2 tsp golden brown sugar, divided

1 1/4 lbs skinless boneless chicken breast halves, cut crosswise into 1/3 inch wide strips

3 tbsp peanut oil, divided

4 green onions, white parts and green parts chopped separately

2 tsp chopped seeded serrano chiles

1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 lb), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)

1/4 cup chopped roasted salted peanuts

Whisk 1 tbsp soy sauce, 1 tbsp Sherry, 1 tsp sesame oil, and 1 tsp sugar in medium bowl. Add chicken; marinade 20 to 30 minutes.

Whisk remaining 1 tbsp soy sauce, 1 tbsp Sherry, 2 tsp sesame oil, and 1 tsp sugar in small bowl and reserve.

Heat 2 tbsp peanut oil in large nonstick skillet over high heat. Add white parts of onions and chiles; stir 30 seconds. Add chicken; stir-fry just until cooked through, about 3 minutes. Transfer chicken mixture to bowl. Add 1 tbsp peanut oil to same skillet; heat over high heat. Add greens by large handfuls; stir just until beginning to wilt before adding more. Saute just until tender, 1 to 6 minutes, depending on type of greens. Return chicken to skillet. Add reserved soy sauce mixture; stir until heated through, about 1 minute. Season with salt and pepper. Transfer to serving bowl; sprinkle with green parts of onions and peanuts.