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Sichuan-Style Chicken with Peanuts

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

Your rating: None Average: 4 (150 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

17 Reviews for Sichuan-Style Chicken with Peanuts

10/01/2013
Anonymous
Super fast and great flavour

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

Tasty and fast
Comments
06/28/2013
Anonymous
Quick and healthy

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

Added a bell pepper
Comments
03/13/2013
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.

Comments
03/13/2013
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.

Comments
03/10/2013
Anonymous
kind of bland

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

quick to make
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