Spicy Stir Fried Chicken and Greens with Peanuts

Saw this on Epicurious. Looked like a nice fresh way to use our LPO cooking greens.

2 tablespoons soy sauce, divided
2 tablespoons dry Sherry, divided
3 teaspoons Asian sesame oil, divided
2 teaspoons golden brown sugar, divided
1 1/4 pounds skinless boneless chicken breast halves, cut crosswise into 1/3-inch-wide strips
3 tablespoons peanut oil, divided
4 green onions, white parts and green parts chopped separately
2 teaspoons chopped seeded serrano chiles
1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), 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 tablespoon soy sauce, 1 tablespoon Sherry, 1 teaspoon sesame oil, and 1 teaspoon sugar in medium bowl. Add chicken; marinade 20 to 30 minutes.
Whisk remaining 1 tablespoon soy sauce, 1 tablespoon Sherry, 2 teaspoons sesame oil, and 1 teaspoon sugar in small bowl and reserve.
Heat 2 tablespoons 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 tablespoon peanut oil to same skillet; heat over high heat. Add greens by large handfuls; stir just until beginning to wilt before adding more. Sauté 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.

 **I got 3 1/2 C of greens from LPO and added another 1 1/2 C of curly leaf kale from my garden. That is about 1/2 of what was called for in the recipe. I think the dish could have used some more. I used less chicken (1 lb vs 1 1/2 lbs), and I used thighs instead of breast meat. I used 2 green chilis instead of serranos. I thought it was a delicious dish- very easy to make. Another great way to use greens.

Stir-fry Hoisin Sauce

Just as quiche is a staple at my house, filled with various ingredients, so do I consider stir-frys. The ingredients change with the seasons. Last night I started with big pieces of onion, then added diced carrots, sliced cabbage, leftover brown rice, and finished with tot soi.

I simmered the whole stir-fry in a hoisin based sauce and served it with peanuts on top.

 Hoisin Sauce

3 T hoisin sauce
2/3 C water
3 T rice vinegar
3 T tamari (wheat-free soy sauce)
1 T cornstarch

Mix the ingredients together and let it simmer for 3-4 minutes till it thickens.

This sauce comes from the Broccoli-Tofu Stir-Fry recipe from Moosewood Restaurant Cooks at Home. If you want a great vegetarian cookbook, this is one of them. Fast, easy recipes with everyday ingredients.

**Hoisin is a sweet sauce- so be prepared. It was a bit sweet for me, but my husband loved it.