15 Minute Sichuan-Style Chicken with Peanuts Recipe

Name: 15 Minute Sichuan-Style Chicken with Peanuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons chicken broth, low salt; 1 tablespoon tomato paste; 2 teaspoons rice vinegar; 1 teaspoon sugar; 1 teaspoon soy sauce, sodium reduced; 1/2 teaspoon sesame oil; 1/4 teaspoon cornstarch; 1 x red pepper flakes crushed, to taste; 1 pound chicken breast halves, boneless, skinless or thighs, trimmed and cut into 1-inch cubes; 1 teaspoon chinese (xiao xiang) wine or cooking sherry; 1 teaspoon soy sauce, sodium reduced; 1 1/2 teaspoons cornstarch; 1/2 teaspoon garlic minced; 1 teaspoon canola oil; 2 1/2 inches ginger slices, smashed; 2 cups sugar snap peas; 1/4 cup peanuts dry-roasted; 1 each scallions, spring or green onions minced

Servings: persons

3 tablespoons chicken broth, low salt
1 tablespoon tomato paste
2 teaspoons rice vinegar
1 teaspoon sugar
1 teaspoon soy sauce, sodium reduced
1/2 teaspoon sesame oil
1/4 teaspoon cornstarch
1 x red pepper flakes crushed, to taste
1 pound chicken breast halves, boneless, skinless or thighs, trimmed and cut into 1-inch cubes
1 teaspoon chinese (xiao xiang) wine or cooking sherry
1 teaspoon soy sauce, sodium reduced
1 1/2 teaspoons cornstarch
1/2 teaspoon garlic minced
1 teaspoon canola oil
2 1/2 inches ginger slices, smashed
2 cups sugar snap peas
1/4 cup peanuts dry-roasted
1 each scallions, spring or green onions minced

1
To prepare Sichuan sauce:
2
Whisk broth, tomato paste, vinegar, sugar, soy sauce, sesame oil, cornstarch and crushed red pepper to taste in a small bowl.
3
To prepare chicken:
4
Combine chicken, rice wine (or sherry), soy sauce, cornstarch and garlic in a medium bowl; mix thoroughly.
5
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.
6
Swirl oil into the pan, add ginger and stir-fry for 10 seconds.
7
Carefully add the chicken mixture, spreading it out.
8
Cook until the chicken begins to brown, about 1 minute.
9
Using a spatula, stir-fry for 30 seconds.
10
Spread the chicken out again and cook for 30 seconds.
11
Continue stir-frying until the chicken is lightly browned on all sides, 1 to 2 minutes.
12
Add snap peas and stir-fry for 1 minute.
13
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.
14
Transfer to a platter (discard the ginger) and sprinkle with peanuts and scallions.
15
Serve immediately.

745

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 tablespoons chicken broth, low salt, 1 tablespoon tomato paste, 2 teaspoons rice vinegar, 1 teaspoon sugar, and more.

Yes, 15 Minute Sichuan-Style Chicken with Peanuts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

15 Minute Sichuan-Style Chicken with Peanuts

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