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.
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Cook Time:
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Ingredients:
| SICHUAN SAUCE: | |
| 3 tablespoons | 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 |
| chicken | |
| 1 pound | skinless, boneless chicken breast, or thighs, trimmed and cut into 1-inch cubes |
| 1 teaspoon | Seasoned rice cooking wine |
| 1 teaspoon | reduced-sodium soy sauce |
| 1 1/2 teaspoons | cornstarch |
| 1/2 teaspoon | minced garlic |
| 1 tablespoon | vegetable oil |
| 2 | 1/2-inch-thick slices ginger, smashed |
| 2 cups | sugar snap peas, (8 ounces) |
| 1/4 cup | dry-roasted peanuts |
| 1 | scallion, minced |
Directions:
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.
To prepare chicken: Combine chicken, rice wine, 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. 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.
Note: Chinkiang is a dark, slightly sweet vinegar with a smoky flavor. It is available in many Asian specialty markets. If unavailable, balsamic vinegar is an acceptable substitute.
Source: eatingwell.com
