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.
| Prep Time: | 25 minutes |
| Ready in: | 25 minutes |
| Yield: | 4 servings, 1 cup each |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 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 | |
Recipe Directions
- Combine chicken, rice wine (or sherry), 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 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.
The chicken can be cut, covered and refrigerated for up to 1 day.
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.
Health Advantages: low calorie, low carb, low sat fat, low sodium, heart healthy, healthy weight.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 283 cal | Carbohydrate Servings: | 1 | |||||
| Carbohydrates: | 11 g | Dietary Fiber: | 3 g | Cholesterol: | 66 mg | |||
| Fat: | 12 g | Sodium: | 177 mg | Saturated Fat: | 2 g | |||
| Protein: | 28 g | Potassium: | 427 mg | Monounsaturated Fat: | 6 g | |||
| Nutrition Bonus: | Vitamin C (30% daily value), Iron (15% dv) | |||||||
Member Comments On...
Sichuan-Style Chicken with Peanuts
1 |
Go to eatingwell.com and search for this recipe. You'll get the complete recipe including the one for Sichuan sauce.
6 |
This looks really yummy but the sauce recipes link is dead :(
22 |
The link to the Sichuan sauce is missing from the recipe for Sichuan Chicken.
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