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.
Sichuan-Style Chicken with Peanuts
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.
18 Reviews for Sichuan-Style Chicken with Peanuts
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
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
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.