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Sichuan-Style Chicken with Peanuts

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READ REVIEWS (1)

25 mins total
0 mins prep

283 calories/serving

Recipe Filed Under
Chicken, Chinese, Stir Fry, 30 Minute, Low Carb, Low Cholesterol, Healthy, Low Calorie, Dinner, Winter, Chinese New Year

Provided By: EatingWell

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When stir-frying chicken, always spread the pieces in the wok and let them cook undisturbed for 1 minute before stir-frying. This allows the chicken to sear and prevents sticking. To smash the ginger, use the side of a cleaver or chef's knife.

Ingredients

Serves:

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 teaspoon reduced-sodium soy sauce

1 1/2 teaspoons cornstarch

1/2 teaspoon minced garlic

1 tablespoon canola oil

2 1/2-inch-thick slices ginger, smashed

2 cups sugar snap peas (6 ounces)

Sichuan Sauce

1/4 cup dry-roasted peanuts

1 scallion, minced

Directions

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

2. 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 sugar 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.

Note: Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available in most Asian specialty markets and some larger supermarkets in the Asian section. If unavailable, dry sherry is an acceptable substitute.

Nutrition Facts

Per Single Serving / Serves 4 Total
Calories	283		Calories from fat	108
Total Fat	12gm	18%	Saturated Fat	2gm	10%
Mono Unsaturated Fat	6gm		Cholesterol	66mg	22%
Sodium	177mg	7%	Total Carbohydrates	11gm	4%
Fiber	3gm	12%	Protein	28gm

Nutrition Facts provided by: EatingWell

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available.

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1 Comment

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moodok

Very yummy. I doubled the recipe for my family. I didn't have some ingredients, so I substituted ketchup for tomato paste in the Sichuan Sauce, used plain old cider vinegar, and I used frozen sugar snap peas.

September 06 2010 at 8:32 PM Report abuse Permalink rate up rate down Reply