Sichuan-Style Chicken with Peanuts (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Sichuan-Style Chicken with Peanuts

http://www.eatingwell.com/recipes/sichuan_style_chicken_with_peanuts.html

From EatingWell:  February/March 2005, EatingWell for a Healthy Heart Cookbook (2008)

The piquant Sichuan Sauce (which doubles easily) works well with almost any stir-fry but particularly enhances dishes with meat, fish and poultry. When stir-frying chicken, always spread the pieces in the wok and let them cook undisturbed for 1 minute before stirring. This allows the chicken to sear and prevents sticking. To smash the ginger, use the side of a cleaver or chef's knife.

4 servings, 1 cup each | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

Sichuan Sauce

Chicken

Preparation

  1. To prepare Sichuan sauce: Whisk broth, tomato paste, vinegar, sugar, soy sauce, sesame oil, cornstarch and crushed red pepper to taste in a small bowl.
  2. To prepare chicken: Combine chicken, rice wine (or sherry), soy sauce, cornstarch and garlic in a medium bowl; mix thoroughly.
  3. Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl oil into the pan, add ginger and stir-fry for 10 seconds. Carefully add the chicken mixture, spreading it out. Cook until the chicken begins to brown, about 1 minute. Using a spatula, stir-fry for 30 seconds. Spread the chicken out again and cook for 30 seconds. Continue stir-frying until the chicken is lightly browned on all sides, 1 to 2 minutes. Add snap peas and stir-fry for 1 minute. Stir the Sichuan Sauce, swirl it into the pan and stir-fry until the chicken is just cooked through and the sauce is slightly thickened and glossy, 30 seconds to 1 minute. Transfer to a platter (discard the ginger) and sprinkle with peanuts and scallions. Serve immediately.

Nutrition

Per serving : 273 Calories; 12 g Fat; 2 g Sat; 6 g Mono; 66 mg Cholesterol; 11 g Carbohydrates; 28 g Protein; 3 g Fiber; 177 mg Sodium; 427 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate, 1 vegetable, 3 lean meat, 1 fat

Tips & Notes