Dinner Tonight: Sichuan-Style Chicken with Peanuts

 

Sichuan-Style Chicken with Peanuts

Sichuan-Style Chicken with Peanuts

When stir-frying chicken, always spread the pieces in the wok and let them cook undisturbed for 1 minute before stir-frying. This allows the chicken to sear and prevents sticking. To smash the ginger, use the side of a cleaver or chef’s knife.

Ingredients

  • 1 pound skinless, boneless chicken breast or thighs, trimmed and cut into 1-inch cubes
  • 1 teaspoon Shao Hsing rice wine (see Note) or dry sherry
  • 1 teaspoon reduced-sodium soy sauce
  • 1 1/2 teaspoons cornstarch
  • 1/2 teaspoon minced garlic
  • 1 tablespoon canola oil
  • 2 1/2-inch-thick slices ginger, smashed
  • 2 cups sugar snap peas (6 ounces)
  • Sichuan Sauce
  • 1/4 cup dry-roasted peanuts
  • 1 scallion, minced

Directions

  • 1. Combine chicken, rice wine (or sherry), soy sauce, cornstarch and garlic in a medium bowl; mix thoroughly.
  • 2. Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl oil into the pan, add ginger and stir-fry for 10 seconds. Carefully add the chicken mixture, spreading it out. Cook until the chicken begins to brown, about 1 minute. Using a spatula, stir-fry for 30 seconds. Spread the chicken out again and cook for 30 seconds. Continue stir-frying until the chicken is lightly browned on all sides, 1 to 2 minutes. Add sugar snap peas and stir-fry for 1 minute. Stir the Sichuan Sauce, swirl it into the pan and stir-fry until the chicken is just cooked through and the sauce is slightly thickened and glossy, 30 seconds to 1 minute. Transfer to a platter (discard the ginger) and sprinkle with peanuts and scallions. Serve immediately.
  • Note: Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available in most Asian specialty markets and some larger supermarkets in the Asian section. If unavailable, dry sherry is an acceptable substitute.

Provided by: EatingWell

Source: Huffingtonpost



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