Sichuan-Style Stir-Fried Chicken With Peanuts
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Ingredients
Marinade:
2 tablespoons low-sodium soy sauce
2 tablespoons rice wine or sake
1 teaspoon cornstarch
1 teaspoon dark sesame oil
1 ½ pounds skinless and boneless chicken breasts, cut into small pieces
Oil for frying:
2 tablespoons vegetable oil, divided
Sauce:
½ cup low-sodium, fat-free chicken stock
2 tablespoons sugar
2 ½ tablespoons low-sodium soy sauce
2 tablespoons rice wine or sake
1 tablespoon chinese black vinegar or worcestershire sauce
1 ¼ teaspoons cornstarch
1 teaspoon dark sesame oil
2 tablespoons chopped green onions
1 ½ tablespoons minced fresh peeled ginger
1 ½ tablespoons minced garlic (about 7 cloves)
1 teaspoon chili paste with garlic
Remaining Ingredients:
1 ½ cups peeled water chestnuts, sliced
1 cup (1/2-inch) chopped green onion tops
¾ cup unsalted dry-roasted peanuts
6 cups hot long grain rice
To make
Also known as kung Pao chicken, this 5-star classic Sichuan salad features a variety of tangy-sweet and salty-sour flavors. According to one user's review, "This is, without exaggeration, the best fried chicken recipe I've ever tried." Serve this soon-to-be favorite dish with steamed rice and vegetables.
To make the marinade, combine the first 5 ingredients in a medium bowl; cover and refrigerate for 20 minutes.Heat 1 tablespoon of vegetable oil in a wok or large nonstick skillet over medium-high heat. Add chicken mixture; saute 4 minutes or until chicken is cooked through. Remove from the mold; set aside.To make the sauce, combine the broth and the following 6 ingredients (broth with 1 teaspoon sesame oil); mix well with a whisk. Heat 1 tablespoon of vegetable oil in a frying pan. Add 2 tablespoons of green onions, ginger, garlic and chili paste and cook, stirring, for 15 seconds. Add the stock mixture and cook for 1 minute or until thickened, stirring constantly.Add the cooked chicken, water chestnuts, chopped onion tops, and peanuts; cook for 1 minute or until completely warmed through. Serve with rice.
To make the marinade, combine the first 5 ingredients in a medium bowl; cover and refrigerate for 20 minutes.Heat 1 tablespoon of vegetable oil in a wok or large nonstick skillet over medium-high heat. Add chicken mixture; saute 4 minutes or until chicken is cooked through. Remove from the mold; set aside.To make the sauce, combine the broth and the following 6 ingredients (broth with 1 teaspoon sesame oil); mix well with a whisk. Heat 1 tablespoon of vegetable oil in a frying pan. Add 2 tablespoons of green onions, ginger, garlic and chili paste and cook, stirring, for 15 seconds. Add the stock mixture and cook for 1 minute or until thickened, stirring constantly.Add the cooked chicken, water chestnuts, chopped onion tops, and peanuts; cook for 1 minute or until completely warmed through. Serve with rice.
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Author:Admin
Published: 11/20/2023 8:48 PM
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