Stir Fried Chicken and Broccoli Rabe with Peanuts

With our Biggest Loser contest, I am now able to get J to eat more and more vegetables. This is one of the recipes I made the first week. He normally hates broccoli rabe, but this version he actually liked. This was also the first time I got to use my brand new wok. Yay wok! I don't usually keep salted peanuts in the house but I think it may be better for this recipe to go ahead and buy some. I didn't and the peanuts tasted a little out of place. It was a super easy recipe and very filling with how much broccoli rabe we ate. J likes the stir frying so much he wants me to make one once a week. He did say he would have preferred some soba or ramen with his chicken, but I don't really think it needed it. The recipe also suggested other greens if you don't like broccoli rabe, but when I see that as part of a recipe I naturally gravitate towards it. My friend told me that it is because I'm Italian. The funny thing is, we never had broccoli rabe at home growing up. Once in a while at a deli or sandwich shop they would sell it with sausage and my dad would get a little tub of it and we might eat it on bread. When I was in college I think it was more readily available in grocery stores and my mother starting making a Giada de Laurentis recipe using hot Italian turkey sausage and broccoli rabe.

Stir Fried Chicken and Broccoli Rabe with Peanuts
(adapted from Bon Appetit)

2 tablespoons soy sauce, divided
2 tablespoons dry Sherry, divided
3 teaspoons Asian sesame oil, divided
2 teaspoons golden brown sugar, divided
1/2 pound skinless boneless chicken breast, cut crosswise into 1/3-inch-wide strips
1 tablespoons peanut oil
4 green onions, white parts and green parts chopped separately
2 teaspoons chopped seeded serrano chiles
1 large bunch broccoli rabe, thick stems removed, cut into 1" chunks
1/4 cup peanuts

1. 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.
2. Whisk remaining 1 tablespoon soy sauce, 1 tablespoon Sherry, 2 teaspoons sesame oil, and 1 teaspoon sugar in small bowl and reserve.
3. Heat 1/2 tablespoon peanut oil in wok over high heat.
   
4. 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.
   
5. 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.
6. 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.