Sichuan-Style Chicken with Peanuts

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Sichuan-Style Chicken with Peanuts

Sichuan-Style Chicken with Peanuts

The piquant Sichuan Sauce (which doubles easily) works well with almost any stir-fry but particularly enhances dishes with meat, fish and poultry. When stir-frying chicken, always spread the pieces in the wok and let them cook undisturbed for 1 minute before stirring. This allows the chicken to sear and prevents sticking. To smash the ginger, use the side of a cleaver or chef’s knife.

Serves 4

Prep Time 25 min

Total Time 25 min.

Ingredients

  • Sichuan Sauce
  • 3 tablespoon reduced-sodium chicken broth
  • 1 tablespoon tomato paste
  • 2 teaspoons Chinkiang rice vinegar, (see Note) or balsamic vinegar
  • 1 teaspoon sugar
  • 1 teaspoon reduced-sodium soy sauce
  • 1/2 teaspoon sesame oil
  • 1/4 teaspoon cornstarch
  • 1/4 teaspoon crushed red pepper, plus more to taste
  • 1 pound skinless, boneless chicken breast, or thighs, trimmed and cut into 1-inch cubes
  • 1 teaspoon Shao Hsing rice wine, (see Note) or dry sherry
  • 1/2 teaspoon minced garlic
  • 1 tablespoon canola oil
  • 2 1/2-inch-t ginger, smashed
  • 2 cups sugar snap peas, (8 ounces)
  • 1/4 cup dry-roasted peanuts
  • 1 scallion, minced

Cooking Directions

Step 1

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.

Step 2

To prepare chicken: Combine chicken, rice wine (or sherry), soy sauce, cornstarch and garlic in a medium bowl; mix thoroughly.

Step 3

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. 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. Add snap peas 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. Transfer to a platter (discard the ginger) and sprinkle with peanuts and scallions. Serve immediately.


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