Szechuan-Style Stir Fry Chicken With Peanuts
- Ready In:
- 10mins
- Ingredients:
- 21
- Serves:
-
6
ingredients
-
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
- 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 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 chili paste, and stir-fry for 15 seconds.
- Add broth mixture, and cook 1 minute or until thick, stirring constantly.
- Stir in cooked chicken, water chestnuts, sliced onion tops, and peanuts; cook for 1 minute or until thoroughly heated.
- Serve over rice.
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Reviews
-
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!!
RECIPE SUBMITTED BY
AZRT8871
Chandler, 0
I live in Scottsdale AZ and am in the medical field.