Szechuan-Style Stir Fry Chicken With Peanuts

READY IN: 10mins
Recipe by AZRT8871

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!

Top Review by 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!!

Ingredients Nutrition

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.

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