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

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
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 minced
1	teaspoon	canola oil
2 ½	inches	ginger slices, smashed	*
2	cups	sugar snap peas	*
¼	cup	peanuts dry-roasted
1		scallions, spring or green onions minced

Ingredients

Amount	Measure	Ingredient	Features

For the sichuan sauce:
45	ml	chicken broth, low salt
15	ml	tomato paste
1E+1	ml	rice vinegar
5	ml	sugar
5	ml	soy sauce, sodium reduced
2.5	ml	sesame oil
1.3	ml	cornstarch
1	x	red pepper flakes crushed, to taste	*

For the chicken:
453.6	g	chicken breast halves, boneless, skinless or thighs, trimmed and cut into 1-inch cubes
5	ml	chinese (xiao xiang) wine or cooking sherry	*
5	ml	soy sauce, sodium reduced
7.5	ml	cornstarch
2.5	ml	garlic minced
5	ml	canola oil
2.5	inches	ginger slices, smashed	*
473	ml	sugar snap peas	*
59	ml	peanuts dry-roasted
1	each	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