Sichuan-Style Chicken with Peanuts

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25 minutes Prep: 15 minutes Cook: 5 minutes

269 calories per serving view nutrition facts

Ingredients


For the sichuan sauce:
3	tablespoons	chicken broth, low salt
1	tablespoon	tomato paste
2	teaspoons	chinkiang vinegar
1	teaspoon	sugar
1	teaspoon	soy sauce, sodium reduced
1/2	teaspoon	sesame oil
1/4	teaspoon	cornstarch
1	x	sweet red bell pepper	crushed, to taste

For the chicken:
1	pound	chicken breast halves, boneless and skinless	or thighs, trimmed and cut into 1-inch cubes
1	teaspoon	shao hsing wine
1	teaspoon	soy sauce, sodium reduced
1 1/2	teaspoons	cornstarch
1/2	teaspoon	garlic	minced
1	teaspoon	canola oil
2 1/2	inches	ginger	slices, smashed
2	cups	sugar snap peas
1/4	cup	peanuts	dry-roasted
1	each	scallions, spring or green onions	minced

Directions

To prepare Sichuan sauce:

Whisk broth, tomato paste, vinegar, sugar, soy sauce, sesame oil, cornstarch and crushed red pepper to taste in a small bowl.

To prepare chicken:

Combine chicken, rice wine (or sherry), soy sauce, cornstarch and garlic in a medium bowl; mix thoroughly.

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 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.

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