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.
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.
17 Reviews for Sichuan-Style Chicken with Peanuts
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!!!
This one hit the spot - the sauce was awesome and a nice change from the plain-jane oyster sauce I usually make for a stir-fry. I followed the recipe pretty much to the letter, except that instead of just snap peas, I used half snap peas and half carrots.
The only problem I found was that there wasn't enough sauce to also coat the rice noodles that I served it with. Next time, I will double the sauce and add some extra veggies (broccoli or bell peppers would be good).
It made just enough for two adults, with some veggies on the side. Will try the same sauce with shrimp and broccoli next time.
I doubled this recipe and it turned out great. I was a little nervous about the sauce being too spicy for my 4 year old daughter, but she gobbled it up just fine. Love the peas, but broccoli would be good too!