Confirmed Good - Spicy Chicken Stir-fry with spinach and peanuts

YIELD:	4 servings
SOURCE:	Bon Appetit

INGREDIENT	QUANTITY	PROCEDURE
soy sauce	2 Tsp	1 Combine in a large bowl. Set aside
cornstarch	$1 \frac{1}{2}$ Tsp
sugar	$\frac{1}{2}$ Tsp
salt	$\frac{1}{2}$ Tsp
chicken, $\frac{1}{2}$ " strips	$1 \frac{1}{2}$ lbs
sambal oelek or harissa paste	3 Tbsp	2 Whisk together. Set aside
unseasoned rice vinegar	2 Tbsp
soy sauce	2 Tbsp
cornstarch	1 Tsp
sugar	1 Tsp
water	$\frac{1}{4}$ cup
garlic, smashed	6 cloves	3 Combine in a small bowl. Set aside
ginger, microplaned	2 "	3 Combine in a small bowl. Set aside
scallions, sliced into $\frac{1}{2}$ " pieces	6	4 Combine in a bowl
spinach	3 oz	4 Combine in a bowl
veggie oil	$\frac{1}{3}$ cup	5 Heat oil in wok and add peanuts 6 Cook until darker brown 7 Use a slotted spoon to transfer peanuts to a paper towel lined bowl, leaving oil behind in wok 8 Add ginger/garlic to wok and cook until fragrant but not browned 9 Add chicken to wok. Cook until no longer pink on the outside, about 3 min. It will be undercooked on the inside still and that's ok 10 Add scallions/spinach to wok and cook until spinach wilts 11 Add spicy sauce to wok and cook until sauce thickens 12 Remove wok from heat 13 Stir in peanuts 14 Serve on rice
peanuts	$\frac{1}{4}$ cup

SCALING: