• BH&G 2733

    From Dave Drum@1:3634/12 to All on Mon May 17 13:18:00 2021
    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

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