Sichuan-Style Chicken with Peanuts

Sichuan-Style Chicken with Peanuts

19 Reviews
From: EatingWell Magazine, February/March 2005

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.

Ingredients 4 servings

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  • Sichuan Sauce
  • 3 tablespoons reduced-sodium chicken broth
  • 1 tablespoon tomato paste
  • 2 teaspoons Chinkiang rice vinegar, (see Note) or balsamic vinegar
  • 1 teaspoon sugar
  • 1 teaspoon reduced-sodium soy sauce
  • ½ teaspoon sesame oil
  • ¼ teaspoon cornstarch
  • ¼ teaspoon crushed red pepper, plus more to taste
  • Chicken
  • 1 pound skinless, boneless chicken breast, or thighs, trimmed and cut into 1-inch cubes
  • 1 teaspoon Shao Hsing rice wine, (see Note) or dry sherry
  • 1 teaspoon reduced-sodium soy sauce
  • 1½ teaspoons cornstarch
  • ½ teaspoon minced garlic
  • 1 tablespoon canola oil
  • 2½-inch-thick slices ginger, smashed
  • 2 cups sugar snap peas, (8 ounces)
  • ¼ cup dry-roasted peanuts
  • 1 scallion, minced


  • Active

  • Ready In

  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.
  • Make Ahead Tip: Prepare Sichuan Sauce (Step 1); cover and refrigerate for up to 1 week.
  • Notes: Chinkiang is a dark, slightly sweet vinegar with a smoky flavor. It is available in many Asian specialty markets. If unavailable, balsamic vinegar is an acceptable substitute.
  • Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available in most Asian specialty markets and some larger supermarkets in the Asian section. An acceptable substitute is dry sherry, sold with other fortified wines in your wine or liquor store. (We prefer it to the “cooking sherry” sold in many supermarkets, which can be surprisingly high in sodium.)
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: 1 cup
  • Per serving: 265 calories; 11 g fat(2 g sat); 3 g fiber; 12 g carbohydrates; 28 g protein; 14 mcg folate; 63 mg cholesterol; 5 g sugars; 1 g added sugars; 1,146 IU vitamin A; 2 mg vitamin C; 50 mg calcium; 1 mg iron; 177 mg sodium; 412 mg potassium
  • Nutrition Bonus: Vitamin A (23% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: ½ other carbohydrate, 1 vegetable, 3 lean meat, 1 fat

Reviews 19

March 10, 2017
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By: Sclark101613
So good! This is one of our favorites now. We use Coconut Enzymes which tastes just like soy sauce but much lower in sodium. I made white rice and we had a small amount with this.
November 07, 2016
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By: Brittany Murray
This was very very bland. Just tasted like chicken and peas.
February 15, 2016
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By: EatingWell User
Nice basic stir fry recipe Made this for dinner yesterday and it was a nice dish. The sauce was pretty light- I should have read the reviews and made more. I added some spiraled carrot to the dish just to give it a little more caloric value (and use up leftovers!), and served it over rice. I also added a bit of soy and siracha to pump up the flavor. The recipe is okay, but you will need to customize it for the amount of flavor you like in your dishes. Pros: It works well as a base, flavors are good. Cons: A little low in calories as is - need to beef it up some
October 01, 2013
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By: EatingWell User
Super fast and great flavour I found this great as part of a low calorie diet. I also omitted the peanuts and added a red pepper and some bamboo shoots. I doubled up on the sauce too. I've been making this once a week. Thank you Pros: Tasty and fast Cons: none
June 28, 2013
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By: EatingWell User
Quick and healthy I made this for 2 of us last night. Used less chicken, omitted the peanuts and added a whole red pepper. I served it with brown rice. Simply delicious and so quick to prepare. Thank you Pros: Added a bell pepper
March 13, 2013
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By: lisaturner1111
Delish and Easy! This is super easy to make and delish. I added some sliced red pepper and a few bean sprouts too. And since I had the ginger in a tube (instead of sliced), I put about a tablespoon in with the chicken and it was great.
March 10, 2013
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By: EatingWell User
kind of bland I needed to add more soy sauce to perk up the flavor. Pros: quick to make Cons: bland on flavor
January 12, 2013
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By: EatingWell User
the tomato paste was a surprise but everything worked together. my family loved it. I added white pepper and a bit more soy sauce at the end since it needed it. I served it with brown rice and it was gobbled up. Pros: Easy, fast and absolutely delish! Cons: directions were a bit confusing.
February 22, 2012
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By: GrandmaBunnie
Delicious My husband and I loved this. I added snow peas, asparagus, and corn (wierd I know). I also doubled the sauce on the chicken and the Sichuan Sauce. Next time I will triple the sauce and have some brown rice with it. I might even add more vege's like green beans, squash, brussel sprouts. YUMMY!!!
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