sichuan-style chicken with peanuts

Name: Sichuan-Style Chicken with Peanuts
Prep time: 20 min
Cook time: 5 min
Yield: 4
Cuisine: Chinese
Ingredients: 3 tablespoon(s) reduced-sodium chicken broth; 1 tablespoon(s) tomato paste; 2 teaspoon(s) chinkiang rice vinegar, (see note) or balsamic vinegar; 1 teaspoon(s) sugar or splenda; 1 teaspoon(s) reduced-sodium soy sauce; 1/2 teaspoon(s) sesame oil; 1/4 teaspoon(s) cornstarch; 1/4 teaspoon(s) crushed red pepper, plus more to taste; 2 - skinless chicken breasts

67 Pinches 1 Photo

LINDA BAILEY

STERLING HEIGHTS, MI

Updated on Jan 9, 2014

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. From Diabetic Connect.

Rate

prep time 20 Min

cook time 5 Min

method Stir-Fry

yield 4 serving(s)

Ingredients

3 tablespoons reduced-sodium chicken broth
1 tablespoon tomato paste
2 teaspoons chinkiang rice vinegar, (see note) or balsamic vinegar
1 teaspoon sugar or splenda
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon cornstarch
1/4 teaspoon crushed red pepper, plus more to taste
2 - skinless chicken breasts

How To Make sichuan-style chicken with peanuts

Step 1

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. 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.

Step 2

Heat 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.
Step 3

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, 1-2 minutes. Add snap peas and stir-fry for 1 minute. Stir the Sichuan Sauce.
Step 4

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-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.
Step 5

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.
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