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15 Minute Sichuan-Style Chicken with Peanuts

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15 Minute Sichuan-Style Chicken with Peanuts

Juicy chunks of chicken and crisp sweet sugar snap peas are in a sweet and slightly sour sauce, it's quick and easy to make, suitable for a weeknight and colorful enough for the weekend. Ready in less than 20 minutes flat.

 

Yield

4 servings

Prep

10 min

Cook

5 min

Ready

15 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
For the sichuan sauce
3 tablespoons chicken broth, low salt
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1 tablespoon tomato paste
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2 teaspoons rice vinegar
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1 teaspoon sugar
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1 teaspoon soy sauce, sodium reduced
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½ teaspoon sesame oil
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¼ teaspoon cornstarch
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red pepper flakes
crushed, to taste
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For the chicken
1 pound chicken breast halves, boneless, skinless
or thighs, trimmed and cut into 1-inch cubes
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1 teaspoon chinese (xiao xiang) wine
or cooking sherry
*
1 teaspoon soy sauce, sodium reduced
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1 ½ teaspoons cornstarch
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½ teaspoon garlic
minced
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1 teaspoon canola oil
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2 ½ inches ginger
slices, smashed
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2 cups sugar snap peas
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¼ cup peanuts
dry-roasted
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1 scallions, spring or green onions
minced
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Ingredients

Amount Measure Ingredient Features
For the sichuan sauce:
45 ml chicken broth, low salt
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15 ml tomato paste
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1E+1 ml rice vinegar
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5 ml sugar
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5 ml soy sauce, sodium reduced
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2.5 ml sesame oil
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1.3 ml cornstarch
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1 x red pepper flakes
crushed, to taste
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For the chicken:
453.6 g chicken breast halves, boneless, skinless
or thighs, trimmed and cut into 1-inch cubes
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5 ml chinese (xiao xiang) wine
or cooking sherry
*
5 ml soy sauce, sodium reduced
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7.5 ml cornstarch
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2.5 ml garlic
minced
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5 ml canola oil
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2.5 inches ginger
slices, smashed
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473 ml sugar snap peas
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59 ml peanuts
dry-roasted
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1 each scallions, spring or green onions
minced
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Directions

Next you need to gather together these a few ingredients.

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.

Make the sauce first.

To prepare chicken:

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

Next you need these a few ingredients to prepare chicken.
In a medium bowl,

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.

Heat a 14-inch flat-bottomed wok or large skillet over high heat until hot.
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.

Using a spatula, stir-fry for 30 seconds.

Add snap peas and stir-fry for 1 minute.

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.

and stir-fry

Transfer to a platter (discard the ginger) and sprinkle with peanuts and scallions.

Serve immediately.

Tender, juicy and delicious.



* not incl. in nutrient facts Arrow up button

Comments


Christine

The soy and ginger is a great pair. Sounds good.

 

 

Nutrition Facts

Serving Size 151g (5.3 oz)
Amount per Serving
Calories 27035% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 96mg 32%
Sodium 182mg 8%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 76g
Vitamin A 2% Vitamin C 3%
Calcium 3% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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