Szechuan-Style Stir Fry Chicken With Peanuts

AZRT's Note:

This recipe is out of Cooking Light magazine. It is very much like Kung Pao chicken. I have played with this recipe a lot. I like to add veggies and usually turn the heat level up a bit. This recipe is habit forming!

• Total Time: 10 mins
• Prep Time: 0 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

Marinade

• 2 tablespoons low sodium soy sauce
• 2 tablespoons rice wine or 2 tablespoons sake
• 1 teaspoon cornstarch
• 1 teaspoon dark sesame oil
• 1 1/2 lbs boneless chicken breasts, cut into bite-size pieces

Stir-Frying Oil

• 2 tablespoons vegetable oil, divided

Sauce

• 1/2 cup reduced-sodium fat-free chicken broth
• 2 tablespoons sugar
• 2 1/2 tablespoons low sodium soy sauce
• 2 tablespoons rice wine or 2 tablespoons sake
• 1 tablespoon chinese black vinegar or 1 tablespoon Worcestershire sauce
• 1 1/4 teaspoons cornstarch
• 1 teaspoon dark sesame oil
• 2 tablespoons minced green onions
• 1 1/2 tablespoons minced peeled fresh ginger
• 1 1/2 tablespoons minced garlic (about 7 cloves)
• 1 teaspoon chili paste with garlic

Remaining Ingredients

• 1 1/2 cups drained sliced water chestnuts
• sliced green onion top
• 3/4 cup dry-roasted unsalted peanuts
• 6 cups hot cooked long-grain rice

Directions:

1. To prepare marinade, combine first 5 ingredients in a medium bowl; cover and chill 20 minutes.
2. Heat 1 tablespoon of the vegetable oil in a wok or large nonstick skillet over medium-high heat.
3. Add the chicken mixture; stir-fry 4 minutes or until chicken is done.
4. Remove from pan; set aside.
5. To prepare sauce, combine broth and next 6 ingredients (broth through 1 teaspoon sesame oil); stir well with a whisk.
6. Heat 1 tablespoon vegetable oil in pan.
7. Add 2 tablespoons green onions, ginger, garlic, and chili paste, and stir-fry for 15 seconds.
8. Add broth mixture, and cook 1 minute or until thick, stirring constantly.
9. Stir in cooked chicken, water chestnuts, sliced onion tops, and peanuts; cook for 1 minute or until thoroughly heated.
10. Serve over rice.

Reviews

[Mrs Thompson]

Fantastic recipe! My husband and I both loved it! I even messed up a bit (didn't read instructions fully so mixed all the sauce ingredients together at once) and had to use "thickening granules" as I couldn't find cornstarch at the grocery store we went to, and it still turned out perfect! Also added some extra veg (mushrooms, carrots, bean sprouts and bok choy). My husband commented several times how good it was and said it's a good company dish (even requested I make it when his sister visits next). This is definitely a keeper. Thanks!!

[Vyrianna]

This recipe was a big hit with my family. The only change we did was use Pork instead of chicken. (I absolutely do NOT eat chicken, so often will substitute pork.) My husband did say to add more soy sauce to the sauce next time.

[currybunny]

Very nice recipe here! Next time I will certainly add more veggies as you suggested; I already doubled the chilli garlic paste, but will add more of that too! Really delicious and easy stir fry, will certainly make again, thanks for posting!