Sichuan-Style Stir-Fried Chicken With Peanuts
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Nina Simonds
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
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
Instructions
To prepare marinade, combine first 5 ingredients in a medium bowl; cover and chill 20 minutes.
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.
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.
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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