Sichuan-Style Stir Fried Chicken With Peanuts
- Ready In:
- 50mins
- Ingredients:
- 21
- Serves:
-
6
ingredients
- 2 tablespoons soy sauce
- 2 tablespoons rice wine (or sake)
- 1 teaspoon cornstarch
- 1 teaspoon dark sesame oil
- 1 1⁄2 lbs boneless chicken breasts, cut into bite sized pieces
- 2 tablespoons vegetable oil, divided
- 1⁄2 cup chicken broth
- 2 tablespoons sugar
- 2 1⁄2 tablespoons soy sauce
- 2 tablespoons rice wine (or sake)
- 1 tablespoon Worcestershire sauce
- 1 1⁄4 teaspoons cornstarch
- 1 teaspoon dark sesame oil
- 2 tablespoons green onions, minced
- 1 1⁄2 tablespoons fresh ginger, peeled and minced
- 1 1⁄2 tablespoons garlic, minced
- 1 teaspoon chili paste with garlic
- 1 1⁄2 cups water chestnuts, sliced and drained
- 1 cup green onion top (1/2 inch slices)
- 3⁄4 cup peanuts, unsalted and dry roasted
- 6 cups cooked rice
directions
- To prepare marinade, combine first 5 ingredients in medium bowl; cover and chill for 20 minutes.
- Heat 1 tbsp vegetable oil in a wok over medium-high heat. Add chicken mixture, stir fry 4 minutes or until chicken is done. Remove from pan, set aside.
- To prepare sauce, combine broth and next 6 ingredients; stir well with a whisk. Heat 1 tbsp vegetable oil in a pan. Add 2 tbsp green onions, ginger, garlic, and chile paste; stir fry for 15 seconds. Add broth mixture; cook 1 minute or until thick, stirring constantly.
- Stir in cooked chicken, water chestnuts, green onion tops, and peanuts; cook 1 minute or until thoroughly heated.
- Serve over rice. (serving size: 3/4 cup stir-fry and 1 cup rice).
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RECIPE SUBMITTED BY
<p>Hello everyone! My name is Lori Pedroncelli. I am from Ohio originally, but lived in New Mexico for 3 years, before moving back several years ago. <br /><br />Like everyone here, I LOVE to cook. I used to feel that I didn't have time, but now I am learning to make time. It's so important to me to sit down to dinner together as a family. My favorite part of the day. <br /><br />Since I started working from home four years ago, it really has assisted in my flexibility to prepare a healthy, delicious dinner every night. <br /><br />I feel like I still have alot I can learn, especially when it comes to baking. <br /><br />I was married in September, 2006 to my best friend, Estevan. My husband and I share a love of cooking together. I really enjoy planning out the week and deciding what we will try next, and it takes the panic out of what's for dinner? <br /><br />I also try to do OAMC (once a month cooking) method when I can. <br /><br />I love the food netork, and I really love Rachel Ray and her cookbooks. I have recently been cooking alot out of her big orange book. It is my newest favorite. I am abit of a cookbook collector, and recently purchased a larger bookcase to store all of them in my kitchen. However, I tend to rely on recipezaar first now when I am looking for something in particular. I love this site and it's community of users! <br /><br />In my free time, I enjoy scrapbooking and would love to devote more time to it as a hobby. It is a great creative release for me. Estevan and I love to travel as much as we can as well. We were blessed with our first son 2 years ago (Grayson), and are enjoying being parents. We also have 3 furry kids, Bailey, (german shepard/ blue heeler) and 2 bichons - Bella and Jack. <br /><br />We love to entertain and typically host Thanksgiving and Christmas at our house for family. I enjoy putting the menus together and my husband is a huge help in the preparation! Couldn't do it without him.</p>