Szechwan Chicken & Peanuts

We got this recipe from my mother-in-law a few years back and forgot about it until recently! With my husband traveling a lot with the military, I rarely make anything he wants or craves because he's rarely here. But with him having a week off, he wanted to eat this badly so we pulled it out and I just had to share it! It takes a little time and effort, but it's worth it. So tasty!

What you need:

1 lb uncooked chicken, cubed

2 tbsp cooking sherry or sake

1 tbsp cornstarch

1 tsp salt

1/2 cup chunky peanut butter

1/3 cup soy sauce

2 tbsp sugar

2 tbsp water

2 tbsp parsley (or a big sprinkle of dried)

3-4 cloves minced garlic

6 tbsp vegetable oil

1 tsp tabasco

1/2 tsp crushed red pepper

1 tbsp sliced green onions (scallions)

1 tbsp minced gingerroot

1 cup dry roasted peanuts

2 quarts water

7 oz egg noodles

1/2 pound spinach leaves, rinsed and stemmed

Directions:

1. Blend wine, cornstarch and salt. Cover chicken with mixture and refrigerate for one hour.

2. Stir peanut butter, soy, sugar, 2 tbsp water, parsley, garlic, 1 tbsp of oil and tabasco sauce. Cover and set aside.

3. Heat 3 tbsp of oil in skillet until very hot. Add chicken and red pepper flakes. Stir fry 1-2 minutes or until no longer pink; set aside.

4. Add 2 tbsp more oil to pan. Heat onion and gingerroot for 15 seconds. Return chicken to skillet and cook until light brown.

5. Add peanuts and 2 tbsp peanut butter mixture or until chicken is covered in sauce.

6. Cook noodles according to package directions. During last 30 seconds or so, add spinach until limp; drain.

7. Mix all ingredients together in a bowl and enjoy!