sichuan-style chicken with peanuts
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.
yield
4 serving(s)
prep time
20 Min
cook time
5 Min
method
Stir-Fry
Ingredients For sichuan-style chicken with peanuts
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3 Tbspreduced-sodium chicken broth
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1 Tbsptomato paste
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2 tspchinkiang rice vinegar, (see note) or balsamic vinegar
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1 tspsugar or splenda
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1 tspreduced-sodium soy sauce
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1/2 tspsesame oil
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1/4 tspcornstarch
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1/4 tspcrushed red pepper, plus more to taste
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2skinless chicken breasts
How To Make sichuan-style chicken with peanuts
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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.
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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.
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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.
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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.
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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.
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