Sichuan-Style Chicken with Peanuts

1
LINDA BAILEY

By
@miffed13

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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
4
Prep:
20 Min
Cook:
5 Min
Method:
Stir-Fry

Ingredients

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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
    cornstarch
  • 1/4 tsp
    crushed red pepper, plus more to taste
  • 2
    skinless chicken breasts

How to Make Sichuan-Style Chicken with Peanuts

Step-by-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.
  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.
  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.
  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.
  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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