Sichuan-Style Chicken with Peanuts

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

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

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15 Reviews for Sichuan-Style Chicken with Peanuts

03/13/2013

LISA_1011

Recommends this recipe

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.

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03/13/2013

LISA_1011

Recommends this recipe

Delish and Easy!

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03/10/2013

Anonymous

kind of bland

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

Pros: quick to make

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01/12/2013

Anonymous

Recommends this recipe

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!

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02/22/2012

bunnie4951

Recommends this recipe

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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