* Originally in: fido.HOME_COO
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sichuan-Style Chicken w/Peanuts
Categories: Oriental, Poultry, Vegetables, Nuts, Chilies
Yield: 4 servings
MMMMM-----------------------SICHUAN SAUCE----------------------------
3 tb Chicken broth
1 tb Tomato paste
2 ts Chinkiang * or balsamic
- vinegar
1 ts Sugar
1 ts Soy sauce
1/2 ts Sesame oil
1/4 ts Cornstarch
1/2 ts Crushed red pepper; + more
- to taste
MMMMM--------------------------CHICKEN-------------------------------
1 lb Skinned chicken; trimmed, in
- 1" cubes
1 ts Shao Hsing rice wine, * or
- dry sherry
1 ts Soy sauce
1 1/2 ts Cornstarch
1/2 ts Minced garlic
1 tb Oil
2 sl (1/2") ginger; smashed
2 c Sugar snap peas
1/4 c Dry-roasted peanuts
1 Scallion; minced
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.
TO PREPARE CHICKEN: Combine chicken, rice wine (or
sherry), soy sauce, cornstarch and garlic in a medium
bowl; mix thoroughly.
Heat a 14" 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.
* Chinkiang is a dark, slightly sweet vinegar with a smoky
flavor. It is available in many Asian specialty markets.
If unavailable, balsamic vinegar is an acceptable
substitute.
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. An acceptable
substitute is dry sherry, sold with other fortified wines
in your wine or liquor store. (We prefer it to the
"cooking sherry" sold in many supermarkets, which can be
surprisingly high in sodium.)
MAKE AHEAD TIP: Prepare Sichuan Sauce (Step 1); cover and
refrigerate for up to 1 week.
EatingWell.com | April 2015
MM Format by Dave Drum - 15 April 2015
Uncle Dirty Dave's Archives
MMMMM
... Jam on a winter took away the blue devils. It was like tasting summer.
--- BBBS/Li6 v4.10 Dada-2
* Origin: Prism bbs (1:261/38)
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