Sichuan-Style Chicken With Peanuts

Tuesday, April 12th, 2005

Ingredients

Marinade
* 2 tablespoons soy sauce
* 2 tablespoons sake
* 1 teaspoon cornstarch
* 1 teaspoon sesame oil
* 1 1/2 pounds chicken breasts, cut into bite size pieces

Sauce
* 1/2 cup chicken broth
* 2 tablespoons sugar
* 2 1/2 tablespoons soy sauce
* 2 tablespoons sake
* 1 tablespoon Worcestershire sauce
* 1 1/4 teaspoons cornstarch
* 1 teaspoon sesame oil

Stir Fry
* 2 tablespoons vegetable oil
* 2 tablespoons green onions, minced
* 1 1/2 tablespoons fresh ginger, peeled and minced
* 1 1/2 tablespoons garlic, minced
* 1 tablespoon chile paste with garlic
* 1 1/2 cups water chestnuts, drained and sliced
* 1 cup green onion tops, cut into 1/2 inch pieces
* 3/4 cup unsalted peanuts
* 6 cups cooked rice

Directions

Combine marinade ingredients in a medium bowl. Cover and refrigerate for 20 minutes.

Heat 1 tablespoon vegetable oil in a wok or large skillet over medium high heat. Add the chicken mixture and stir fry for 4 minutes, or until the chicken is done. Remove chicken from pan.

Combine sauce ingredients in a medium bowl. Heat 1 tablespoon vegetable oil in pan. Add the minced green onions, ginger, garlic and chili paste; stir fry for 15 seconds. Add sauce mixture and cook for 1 minute until thick. Stir in cooked chicken, water chestnuts, green onion tops and peanuts. Cook 1 minute or until heated. Serve with rice.

Cooking Light Magazine

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