Don't miss another issue…      Subscribe

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.













Trans-fat Free, Low Carb


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


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

Add review





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

over 11 years ago

Nutrition Facts

Serving Size 151g (5.3 oz)
Amount per Serving
Calories 27035% of calories 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?


The Healthy Recipe

Health and nutrition news that’s easy to digest…
Grilled Low-fat chicken breast with mash and green beans

Chickens are better bred and better fed, recent study shows

A recent study conducted about chicken meat in Australia revealed some astonishing results.

Home-made chicken fingers, lower fat and sodium than take-out

Take out chicken, too much of a good thing?

Recent report shows you may want to stop eating take-out chicken and replace it with your own home-cooked chicken recipes.

Grilled Low-fat skinless chicken breast with grilled vegetables

Low-Fat Chicken Recipes Benefit Health and Speed Weight Loss

According to the United States Department of Agriculture, a century-long record of meat consumption reveals that within the past decade, chicken and beef are now available to consumers in almost equal quantity.

Chicken Udon Noodle Soup

Is it the Chicken or the Soup?

Recent study of home-made chicken soup investigates this winter cold home remedy.  Enjoying a steaming bowl of chicken soup can make a medical difference in the severity of the common cold!

Grilled Low-fat chicken breast with mash and green beans

Don’t get cheated: Water-chilled chicken breasts, the added salt and water are free!

During water-chilling, the traditional method for preparing chicken for market, multiple chickens are soaked in water and injected with a salted water solution to increase its weight.

Brown Chicken Egg and Egg Shell

Invasion of the Backyard Chicken

As Americans begin to focus more and more on making sustainable food choices and the impact that they are having on the environment, some are choosing to keep chickens in their own backyards…even in the city!

More breaking news


Founded in 1996.

© 2023 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed