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Pomegranate-chili-chicken


2 chicken thighs, boned, skinned and cut into bite-sized pieces
3 T sherry, white wine or rice wine
1 egg white
2 t cornstarch
oil for deep frying (1 C ought to be enough in the average wok)

2 t oil
2-6 dried red peppers
2 onions, sliced to 1/2 inch squares
bit of fresh diced ginger
1/2 C unsalted, roasted peanuts
1 bell pepper, whatever color you prefer
1 jalapeno pepper, chopped fine (opt)

2 T honey
2 T pomegranate molasses
2 T sherry
1 t chili powder
1/2 t cumin
1 t coriander

Velvet  the chicken:
Mix the cornstarch & sherry till smooth; add the egg white and then toss with the chicken.  Heat up the oil to 325 or so and drop the chicken in, a few pieces at a time, until just browned on the outside, then scoop out and drain.  Dump or save the oil as you will, then make the

Sauce
Mix together the honey, pomegranate, sherry, chili powder, etc.
Set aside (within easy reach).

Stir-Fry
Heat the oil, add the dried peppers and let cook.  When they start to discolor, pull them out and add the onions and ginger.  When the onions look nicely sauteed, add the rest of the veggies & peanuts and the chicken.  When all looks cooked, pour in the sauce, stir around a bit, and serve hot with rice, quinoa, couscous, or what have you.


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