Sichuan-Style Stir-Fried Chicken With Peanuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Also known as kung pao chicken, this 5-Star Sichuan classic boasts multidimensional hot-sweet and salty-sour flavors. As one user review put it, It is, hands-down, the best stir-fry chicken recipe I've ever tried. Serve this soon-to-be favorite with rice and a steamed vegetable. Ingredients:
2 tablespoons low-sodium soy sauce |
2 tablespoons rice wine or sake |
1 teaspoon cornstarch |
1 teaspoon dark sesame oil |
1 1/2 pounds skinless, boneless chicken breasts, cut into bite-size pieces |
2 tablespoons vegetable oil, divided |
1/2 cup fat-free, less-sodium chicken broth |
2 tablespoons sugar |
2 1/2 tablespoons low-sodium soy sauce |
2 tablespoons rice wine or sake |
1 tablespoon chinese black vinegar or worcestershire sauce |
1 1/4 teaspoons cornstarch |
1 teaspoon dark sesame oil |
2 tablespoons minced green onions |
1 1/2 tablespoons minced peeled fresh ginger |
1 1/2 tablespoons minced garlic (about 7 cloves) |
1 teaspoon chile paste with garlic |
remaining ingredients |
1 1/2 cups drained, sliced water chestnuts |
1 cup (1/2-inch) sliced green onion tops |
3/4 cup unsalted, dry-roasted peanuts |
6 cups hot cooked long-grain rice |
Directions:
1. To prepare marinade, combine first 5 ingredients in a medium bowl; cover and chill 20 minutes.
2. Heat 1 tablespoon of the vegetable oil in a wok or large nonstick skillet over medium-high heat. Add the chicken mixture; stir-fry 4 minutes or until chicken is done. Remove from pan; set aside.
3. To prepare sauce, combine broth and next 6 ingredients (broth through 1 teaspoon sesame oil); stir well with a whisk. Heat 1 tablespoon vegetable oil in pan. Add 2 tablespoons green onions, ginger, garlic, and chile paste, and stir-fry for 15 seconds. Add broth mixture, and cook 1 minute or until thick, stirring constantly.
4. Stir in cooked chicken, water chestnuts, sliced onion tops, and peanuts; cook for 1 minute or until thoroughly heated. Serve over rice.
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