Sichuan-Style Stir-Fried Chicken With Peanuts

Sichuan-Style Stir-Fried Chicken With Peanuts
Photo by Randy Mayor

Ingredients

  • Stir-Frying Oil:
  • 2 tablespoons rice wine or sake
  • 2 tablespoons rice wine or sake
  • 1 ½ tablespoons minced garlic (about 7 cloves)
  • ½ cup fat-free, less-sodium chicken broth
  • 1 ½ cups drained, sliced water chestnuts
  • ¾ cup unsalted, dry-roasted peanuts
  • + 43 more ingredients
    • ½ cup fat-free, less-sodium chicken broth
    • 6 cups hot cooked long-grain rice
    • 2 tablespoons sugar
    • Stir-Frying Oil:
    • 1 teaspoon dark sesame oil
    • 6 cups hot cooked long-grain rice
    • 2 tablespoons vegetable oil, divided
    • Remaining Ingredients:
    • Remaining Ingredients:
    • 1 cup (1/2-inch) sliced green onion tops
    • 2 tablespoons minced green onions
    • 1 teaspoon chile paste with garlic
    • 1 ¼ teaspoons cornstarch
    • 1 teaspoon dark sesame oil
    • 2 ½ tablespoons low-sodium soy sauce
    • 1 cup (1/2-inch) sliced green onion tops
    • 1 ½ tablespoons minced garlic (about 7 cloves)
    • 1 ½ cups drained, sliced water chestnuts
    • 2 tablespoons rice wine or sake
    • 1 teaspoon chile paste with garlic
    • 1 teaspoon cornstarch
    • Marinade:
    • 2 tablespoons sugar
    • 2 tablespoons low-sodium soy sauce
    • 1 teaspoon cornstarch
    • 2 tablespoons vegetable oil, divided
    • 1 teaspoon dark sesame oil
    • 1 tablespoon Chinese black vinegar or Worcestershire sauce
    • 2 tablespoons rice wine or sake
    • 2 ½ tablespoons low-sodium soy sauce
    • 2 tablespoons low-sodium soy sauce
    • ¾ cup unsalted, dry-roasted peanuts
    • 1 ½ tablespoons minced peeled fresh ginger
    • 1 teaspoon dark sesame oil
    • Sauce:
    • 1 ½ tablespoons minced peeled fresh ginger
    • 1 ½ pounds skinless, boneless chicken breasts, cut into bite-size pieces
    • 1 tablespoon Chinese black vinegar or Worcestershire sauce
    • 1 ½ pounds skinless, boneless chicken breasts, cut into bite-size pieces
    • 2 tablespoons minced green onions
    • Marinade:
    • Sauce:
    • 1 ¼ teaspoons cornstarch

To prepare marinade, combine first 5 ingredients in a medium bowl; cover and chill 20 minutes. Heat 1 tablespoon of the vegetable oil in a wok or large nonstick skillet over medium-high heat. Add the chicken mixture; stir-fry 4 minutes or until chicken is done. Remove from pan; set aside. To prep...

View full recipe at My Recipes

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