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Sichuan-Style Chicken with Peanuts

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

Your rating: None Average: 4 (146 votes)

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.



READER'S COMMENT:
"I made this last night and it was great! doubled everything for my family of four because i'm fat and ate it all! "
Sichuan-Style Chicken with Peanuts Recipe

17 Reviews for Sichuan-Style Chicken with Peanuts

05/15/2011
Easy to make and yummy!!!

I made this for lunch today with some white rice and came out delicious! I was surprise on how easy and quick this meal was. Thanks!!! I´ll try with shrimp next time.

easy and quick
Comments
02/08/2011
aye

i made it step by step, and it was yucky did not like it at all

none
Comments
01/28/2011
good and fast dish, made some changes though

I added about 4 times as much garlic and a bit more soy sauce. And I swapped the snap peas for steamed broccoli and carrot sticks.
All in all a good recipe, would consider making it again.

easy to add more veggies
Comments
09/02/2010
Anonymous

I made this last night and it was great! doubled everything for my family of four because i'm fat and ate it all!

Comments
04/14/2010
Anonymous

Loved it! Easy and pretty fast to make!

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