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| Sichuan-Style Stir-Fried Chicken with Peanuts By Henry ~~~~~~~ Henry loves to prepare recipes at his restaurant, that have been passed down to him from his Father, which was passed on from his Father...and from his Father before him...so on and so on... How lucky for us that Henry decided to share one of these delicious recipes with us! Thank you Henry ~~~~~ Marinade: 2 tablespoons low-sodium soy sauce 2 tablespoons rice wine or sake 1 teaspoon cornstarch 1 teaspoon dark sesame oil 1 1/2 pounds skinless, boneless chicken breasts, cut into bite-size pieces Stir-Frying Oil: 2 tablespoons vegetable oil, divided Sauce: 1/2 cup fat-free, less-sodium chicken broth 2 tablespoons sugar 2 1/2 tablespoons low-sodium soy sauce 2 tablespoons rice wine or sake 1 tablespoon Chinese black vinegar or 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 chile paste with garlic Remaining Ingredients: 1 1/2 cups drained, sliced water chestnuts 1 cup (1/2-inch) sliced green onion tops 3/4 cup unsalted, dry-roasted peanuts 6 cups hot cooked long-grain rice To prepare marinade, combine first 5 ingredients in a medium bowl; cover and chill 20 minutes.Heat 1 tablespoon of the vegetable oil in a wok or large nonstick skillet over medium-high heat. Add the chicken mixture; stir-fry 4 minutes or until chicken is done. Remove from pan; set aside. To prepare sauce, combine broth and next 6 ingredients (broth through 1 teaspoon sesame oil); stir well with a whisk. Heat 1 tablespoon vegetable oil in pan. Add 2 tablespoons green onions, ginger, garlic, and chile paste, and stir-fry for 15 seconds. Add broth mixture, and cook 1 minute or until thick, stirring constantly. Stir in cooked chicken, water chestnuts, sliced onion tops, and peanuts; cook for 1 minute or until thoroughly heated. Serve over rice. Taste of the Tunnels Index Page |
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