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.

Grace Young
Source: EatingWell Magazine, February/March 2005
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Ingredients

Sichuan Sauce
Chicken

Directions

Instructions Checklist
  • To prepare Sichuan sauce: Whisk broth, tomato paste, vinegar, sugar, soy sauce, sesame oil, cornstarch and crushed red pepper to taste in a small bowl.

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  • To prepare chicken: Combine chicken, rice wine (or sherry), soy sauce, cornstarch and garlic in a medium bowl; mix thoroughly.

  • Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl oil into the pan, add ginger and stir-fry for 10 seconds. Carefully add the chicken mixture, spreading it out. Cook until the chicken begins to brown, about 1 minute. Using a spatula, stir-fry for 30 seconds. Spread the chicken out again and cook for 30 seconds. Continue stir-frying until the chicken is lightly browned on all sides, 1 to 2 minutes. Add snap peas and stir-fry for 1 minute. Stir the Sichuan Sauce, swirl it into the pan and stir-fry until the chicken is just cooked through and the sauce is slightly thickened and glossy, 30 seconds to 1 minute. Transfer to a platter (discard the ginger) and sprinkle with peanuts and scallions. Serve immediately.

Tips

Make Ahead Tip: Prepare Sichuan Sauce (Step 1); cover and refrigerate for up to 1 week.

Notes: Chinkiang is a dark, slightly sweet vinegar with a smoky flavor. It is available in many Asian specialty markets. If unavailable, balsamic vinegar is an acceptable substitute.

Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available in most Asian specialty markets and some larger supermarkets in the Asian section. An acceptable substitute is dry sherry, sold with other fortified wines in your wine or liquor store. (We prefer it to the “cooking sherry” sold in many supermarkets, which can be surprisingly high in sodium.)

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

265 calories; protein 27.6g; carbohydrates 11.8g; dietary fiber 2.6g; sugars 5.1g; fat 11.4g; saturated fat 1.8g; cholesterol 62.7mg; vitamin a iu 1146.4IU; vitamin c 1.9mg; folate 13.9mcg; calcium 50.3mg; iron 1.1mg; magnesium 60.1mg; potassium 412.1mg; sodium 176.6mg; thiamin 0.2mg; added sugar 1g.
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Reviews (19)

Read More Reviews
19 Ratings
  • 5 star values: 4
  • 4 star values: 10
  • 3 star values: 1
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
10/29/2011
Loved it! It made just enough for two adults with some veggies on the side. Will try the same sauce with shrimp and broccoli next time. Pros: Extremely tasty just the right amount of zip in the sauce quick to make. Read More
Rating: 4 stars
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. Read More
Rating: 4 stars
06/28/2013
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 Pros: Added a bell pepper Read More
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Rating: 4 stars
10/30/2011
I made this last night and it was great! doubled everything for my family of four because i'm fat and ate it all! Read More
Rating: 5 stars
01/12/2013
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! Cons: directions were a bit confusing. Read More
Rating: 1 stars
10/29/2011
aye i made it step by step and it was yucky did not like it at all Pros: none Read More
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Rating: 2 stars
03/10/2013
kind of bland I needed to add more soy sauce to perk up the flavor. Pros: quick to make Cons: bland on flavor Read More
Rating: 4 stars
10/30/2011
Delicious -- I doubled the sauce (had more chicken and snap peas than the recipe called for) and it turned out beautifully. Everyone loved it even my step-mom who was "afraid" of Chinese food so had never tried it. My boyfriend said that the leftovers were even better the next day! Read More
Rating: 5 stars
03/10/2017
So good! This is one of our favorites now. We use Coconut Enzymes which tastes just like soy sauce but much lower in sodium. I made white rice and we had a small amount with this. Read More
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