15 Minute Sichuan-Style Chicken with Peanuts

15 Minute Sichuan-Style Chicken with Peanuts

Name: 15 Minute Sichuan-Style Chicken with Peanuts
Yield: 4
Cuisine: Chinese
Ingredients: chicken broth, low salt; tomato paste; rice vinegar; sugar; soy sauce, sodium reduced; sesame oil; cornstarch; red pepper flakes; chicken breast halves, boneless, skinless; chinese (xiao xiang) wine; soy sauce, sodium reduced; cornstarch; garlic; canola oil; ginger; sugar snap peas; peanuts; scallions, spring or green onions

Submitted by happyzhangbo

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

Ingredients

For the sichuan sauce

TABLESPOONS CHICKEN BROTH, LOW SALT

TABLESPOON TOMATO PASTE

TEASPOONS RICE VINEGAR

TEASPOON SUGAR

TEASPOON SOY SAUCE, SODIUM REDUCED

TEASPOON SESAME OIL

TEASPOON CORNSTARCH

RED PEPPER FLAKES
crushed, to taste *

For the chicken

POUND CHICKEN BREAST HALVES, BONELESS, SKINLESS
or thighs, trimmed and cut into 1-inch cubes

TEASPOON CHINESE (XIAO XIANG) WINE
or cooking sherry *

TEASPOON SOY SAUCE, SODIUM REDUCED

1 ½

TEASPOONS CORNSTARCH

TEASPOON GARLIC
minced

TEASPOON CANOLA OIL

2 ½

INCHES GINGER
slices, smashed *

CUPS SUGAR SNAP PEAS *

CUP PEANUTS
dry-roasted

SCALLIONS, SPRING OR GREEN ONIONS
minced

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.

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.

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