Sichuan-Style Stir-Fried Chicken with Peanuts
From conner909 17 years ago
- 30 minutes to make
- Serves 6
This Asian dish is full of flavor and very, very good! Found it in Cooking Light Magazine and I keep the sesame oil, chile paste etc. in the door of my fridge! I freeze any remaining ginger root to use at a later date.
Ingredients
- Marinade: shopping list
- 2 tablespoons low-sodium soy sauce shopping list
- 2 tablespoons rice wine or sake shopping list
- 1 teaspoon cornstarch shopping list
- 1 teaspoon dark sesame oil shopping list
- 1 ½ pounds skinless, boneless chicken breasts, shopping list
- cut into bite-sized pieces. shopping list
- Stir-Frying oil: shopping list
- 2 tablespoons vegetable oil, divided shopping list
- Sauce: shopping list
- ½ cup fat-free, less-sodium chicken broth shopping list
- 2 tablespoons sugar shopping list
- 2 ½ tablespoons low-sodium soy sauce shopping list
- 2 tablespoons rice wine or sake shopping list
- 1 tablespoon Chinese black vinegar or shopping list
- worcestershire sauce shopping list
- 1 ¼ teaspoons cornstarch shopping list
- 1 teaspoon dark sesame oil shopping list
- 2 tablespoons minced green onions shopping list
- 1 ½ tablespoons minced, peeled fresh ginger shopping list
- 1 ½ tablespoons minced garlic (about 7 cloves) shopping list
- 1 teaspoon chile paste with garlic shopping list
- Remaining ingredients: shopping list
- 1 ½ cups drained, sliced water chestnuts shopping list
- 1 cup 1/2 inch-sliced green onion tops shopping list
- ¾ cup unsalted, dry-roasted peanuts shopping list
- 6 cups hot cooked long-grain rice shopping list
How to make it
- Directions:
- To prepare marinade, combine first 5 ingredients in a medium bowl, cover and chill 20 minutes.
- Heat 1 tablespoon vegetable oil in a wok or large non-stick skillet over medium-high heat.
- Add chicken mixture; stir-fry 4 minutes or until chicken is done.
- Remove from pan and set aside.
- To prepare sauce, combine broth and next 6 ingredients (broth through 1 teaspoon sesame oil), stir well with a whisk.
- Heat 1 tablespoon vegetable oil in pan.
- Add 2 tablespoons green onions, ginger, garlic, and chile paste; stir-fry for 15 seconds.
- Add broth mixture; cook 1 minute until thick, stirring constantly.
- Stir in cooked chicken, water chestnuts, green onion tops and peanuts, cook 1 minuteor until thoroughly heated.
- Serve over rice.
People Who Like This Dish 6
- minitindel THE HEART OF THE WINE COUNTRY, CA
- il_daktora Amman, JO
- foodfight Atlanta, GA
- msangelhaven1 Vidor, TX
- michellem Idaho, ID
- conner909 Whereabouts, Unknown
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The Rating
Reviewed by 1 people-
wow you had all of these before i joined i missed alot lol
i love chinese food this one is great!!!
thank you
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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" It was excellent "