CILANTRO CHICKEN WITH PEANUTS Roasted peanut oil is available in larger supermarkets. Its concentrated flavor adds an exquisite toastlike backnote to foods. 2 teaspoons roasted peanut oil 1 pound chicken breast, cut into 1-inch pieces 1 ounce honey-roasted peanuts 1 to 2 dried red chili peppers, crushed 1 tablespoon soy sauce 1 teaspoon toasted sesame oil 2 teaspoons rice vinegar 1 1/2 cups fresh cilantro leaves 4 cups finely shredded napa cabbage or 2 cups hot cooked rice

Heat roasted peanut oil in a 10-inch heavy skillet over high heat. Add chicken. Cook and stir for 2 minutes. Add peanuts and crushed pepper. Cook and stir 3 minutes more or until chicken is just cooked through. Add soy sauce, sesame oil, and vinegar. Cook and stir 2 minutes more. Remove from heat. Stir in cilantro. Spoon over cabbage or rice. Serve immediately.

Makes 4 servings.

1 Serving: Calories: 254, Fat: 8g (Saturated: 1g), Cholesterol: 49mg, Sodium: 322mg, Carbohydrate: 20g, Protein: 25g.

[Lightstyle, Recipes for Healthful Living, Better Homes and Gardens Special Interest Publications]