Vermont Sweet and Spicy Chicken
1 Tablespoon peanut oil
1/4 cup unsalted peanuts blanched, roasted
1 Tablespoon Garlic
2 pinches red pepper flakes
8 ounces chicken breast cut into strips
4 fresh basil leaves
2 scallions 1″ lengths
1 Tablespoon white wine
1 Tablespoon lemon juice
1 Tablespoon lemon zest
2 Tablespoons water
2 Tablespoons Vermont maple syrup
Garnish with the peanuts
Stir fry peanut oil and peanuts for 2 minutes until browned, add garlic and red pepper flakes and saute 1 minute.
Add chicken, basil, scallions and sesame seeds and cook two more minutes until chicken loses pinkness. Add and bring to a boil white wine, lemon juice, lemon zest, water, maple syrup.
Garnish with the peanuts.
Smugglers’ Notch Inn, Jeffersonville, Vermont