Sichuan-Style Chicken with Peanuts
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- 3 Tbsp
- reduced-sodium chicken broth
- 1 Tbsp
- tomato paste
- 2 tsp
- chinkiang rice vinegar, (see note) or balsamic vinegar
- 1 tsp
- sugar or splenda
- 1 tsp
- reduced-sodium soy sauce
- 1/2 tsp
- sesame oil
- 1/4 tsp
- 1/4 tsp
- crushed red pepper, plus more to taste
- skinless chicken breasts
1To prepare Sichuan sauce: Whisk broth, tomato paste,vinegar,sugar,soy sauce,sesame oil, cornstarch and crushed red pepper to taste in a small bowl. To prepare chicken: Slice chicken breasts into slices and then cut slices in half. Combine chicken,rice wine,soy sauce,cornstarch and garlic in a medium bowl. Mix thoroughly.
2Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1-2 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.
3Using 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, 1-2 minutes. Add snap peas and stir-fry for 1 minute. Stir the Sichuan Sauce.
4swirl it into the pan and stir-fry until the chicken is just cooked through and the sauce is slightly thickened and glossy. 30 seconds-1 minute. Transfer to a platter(discard the
ginger)and sprinkle with peanuts and scallions. Serve immediately. Note: Chinkiang is a dark,slightly sweet vinegar with a smoky flavor.
5It 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.