I needed to add more soy sauce to perk up the flavor.
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
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.
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).