Szechuan-Style Stir Fry Chicken With Peanuts

Prep Time: 0 Minutes

Cook Time: 10 Minutes

Ready In: 10 Minutes

Servings: 6

This recipe is out of Cooking Light magazine. It is very much like Kung Pao chicken. I have played with this recipe a lot. I like to add veggies and usually turn the heat level up a bit. This recipe is habit forming!

Ingredients:

2 tablespoons low sodium soy sauce

2 tablespoons rice wine or 2 tablespoons sake

1 teaspoon cornstarch

1 teaspoon dark sesame oil

1 1/2 lbs boneless chicken breasts, cut into bite-size pieces

2 tablespoons vegetable oil, divided

1/2 cup reduced-sodium fat-free chicken broth

2 tablespoons sugar

2 1/2 tablespoons low sodium soy sauce

2 tablespoons rice wine or 2 tablespoons sake

1 tablespoon chinese black vinegar or 1 tablespoon worcestershire sauce

1 1/4 teaspoons cornstarch

1 teaspoon dark sesame oil

2 tablespoons minced green onions

1 1/2 tablespoons minced peeled fresh ginger

1 1/2 tablespoons minced garlic (about 7 cloves)

1 teaspoon chili paste with garlic

1 1/2 cups drained sliced water chestnuts

sliced green onion top

3/4 cup dry-roasted unsalted peanuts

6 cups hot cooked long-grain rice

Directions:

1. To prepare marinade, combine first 5 ingredients in a medium bowl; cover and chill 20 minutes.
2. Heat 1 tablespoon of the vegetable oil in a wok or large nonstick skillet over medium-high heat.
3. Add the chicken mixture; stir-fry 4 minutes or until chicken is done.
4. Remove from pan; set aside.
5. To prepare sauce, combine broth and next 6 ingredients (broth through 1 teaspoon sesame oil); stir well with a whisk.
6. Heat 1 tablespoon vegetable oil in pan.
7. Add 2 tablespoons green onions, ginger, garlic, and chili paste, and stir-fry for 15 seconds.
8. Add broth mixture, and cook 1 minute or until thick, stirring constantly.
9. Stir in cooked chicken, water chestnuts, sliced onion tops, and peanuts; cook for 1 minute or until thoroughly heated.
10. Serve over rice.

By RecipeOfHealth.com