Ingredients
Sichuan-Style Chicken with Peanuts
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 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, (8 ounces)
1/4 cup dry-roasted peanuts
1 scallion, minced
Preparation
Preparation 1.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. 2.To prepare chicken: Combine chicken, rice wine (or sherry), soy sauce, cornstarch and garlic in a medium bowl; mix thoroughly. 3.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.
