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|
|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)|
|1/4 cup dry-roasted peanuts|
|1 scallion , minced|
- 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.
|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)|