Szechuan Chicken with Peanuts
Submitted by Abureda
Szechuan chicken with peanuts features velveted chicken breast stir-fried with garlic, ginger, crushed red pepper, and crisp snow peas in a soy-based sauce. Loaded with peanuts and ready in 35 minutes over white rice.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
35 minIf you’ve ever ordered kung pao chicken and thought “I could make this better at home," this recipe is your proof. Bite-sized chicken breast gets coated in an egg white and cornstarch slurry that keeps every piece silky and tender through the high-heat cook.
Five cloves of garlic, fresh ginger, and a generous hit of crushed red pepper build a fiery, fragrant base. Snow peas go in near the end for that satisfying snap, and roasted peanuts bring the crunch that ties the whole bowl together.
Serve it over plain white rice and don’t be surprised when the leftovers taste even better the next day. This one just gets more flavorful as it sits.
Kitchen Tips
- Try pulverizing half the peanuts in a food processor and leaving the rest whole. The crushed peanuts melt into the sauce for deeper nutty flavor while the whole ones keep the crunch.
- Five garlic cloves is not a typo. Szechuan cooking is bold, and the garlic mellows quickly in the hot oil.
- Cook the snow peas only until they turn bright green and still have a snap. Overcooked snow peas lose their texture and turn limp fast.
Ingredients
Directions
In a bowl combine sherry; egg whites, sugar, 1 tablespoon corn starch. Mix ingredients well.
Cut chicken into bite size pieces and add to egg white mixture; set aside.
In another bowl combine the water, 1 tablespoon cornstarch, soy sauce.
Pre- heat wok or large sauté skillet on high heat. Add the 3 tablespoons of oil. Add the crushed red pepper, garlic and ginger. Cook for 30 seconds and add chicken mixture. Cooking times vary according to appliance used.
Cook on high heat until done, stirring occasionally.
Reduce heat, add ½ cup of peanuts. (I like to pulverize mine in a blender or food processor first. It adds more of a peanuty flavor to the dish). Add the snow peas and soy sauce mixture, cover and simmer until snow peas are cooked to your taste.
This dish is best served with plain white rice and is even tastier as a leftover.
(It microwaves well) ENJOY! !
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