Sichuan-Style Chicken With Peanuts Recipe

Name: Sichuan-Style Chicken With Peanuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Sichuan-Style Chicken with Peanuts; Ingredients; Sichuan Sauce; 3 tablespoons reduced-sodium chicken broth; 1 tablespoon tomato paste; 2 teaspoons Chinkiang rice vinegar, (see Note) or balsamic vinegar; 1 teaspoon sugar; 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; Chicken; 1 pound skinless, boneless chicken breast, or thighs, trimmed and cut into 1-inch cubes; 1 teaspoon Shao Hsing rice wine, (see Note) or dry sherry; 1 teaspoon reduced-sodium soy sauce; 1 1/2 teaspoons cornstarch; 1/2 teaspoon minced garlic; 1 tablespoon canola oil; 2 1/2-inch-thick slices ginger, smashed; 2 cups sugar snap peas, (8 ounces); 1/4 cup dry-roasted peanuts; 1 scallion, minced

Servings: persons

Sichuan-Style Chicken with Peanuts
Ingredients
Sichuan Sauce
3 tablespoons reduced-sodium chicken broth
1 tablespoon tomato paste
2 teaspoons Chinkiang rice vinegar, (see Note) or balsamic vinegar
1 teaspoon sugar
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
Chicken
1 pound skinless, boneless chicken breast, or thighs, trimmed and cut into 1-inch cubes
1 teaspoon Shao Hsing rice wine, (see Note) or dry sherry
1 teaspoon reduced-sodium soy sauce
1 1/2 teaspoons cornstarch
1/2 teaspoon minced garlic
1 tablespoon canola oil
2 1/2-inch-thick slices ginger, smashed
2 cups sugar snap peas, (8 ounces)
1/4 cup dry-roasted peanuts
1 scallion, minced

1
Preparation
2
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.
3
2.To prepare chicken: Combine chicken, rice wine (or sherry), soy sauce, cornstarch and garlic in a medium bowl; mix thoroughly.
4
3.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.

754

kcal

Calories

Fat

117

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 22 ingredients. The key ingredients include: Sichuan-Style Chicken with Peanuts, Ingredients, Sichuan Sauce, 3 tablespoons reduced-sodium chicken broth, and more.

Yes, 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.

Sichuan-Style Chicken With Peanuts

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