sichuan stir-fried chicken with peanuts

When I went to Orlando last October, I picked up a few magazines to read on the plane. One of them was "healthy budget cooking" put out by "Cooking Light." The FH and I love Chinese food but we don't always like how greasy it is. We found a recipe for Sichuan Stir-Fried Chicken that we LOVE! We could eat it almost everyday.

I have made it a few times and have been wanting to put the recipe on here but I kept forgetting to take pictures. I almost forgot the last time I made it but I got a half-eaten picture of it. This picture does not give it justice to how yummy this is. See for yourself.

from "healthy budget cooking" (December 11, 2009)

makes 6 servings


2 Tablespoons low-sodium soy sauce
2 Tablespoons rice wine or sake
1 teaspoon cornstarch
1 teaspoon sesame oil
1 1/2 pounds skinless, boneless chicken breasts, cut into bite-sized pieces
2 Tablespoons canola oil, divided

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 Worchestire sauce
1 1/4 teaspoons cornstarch
1 teaspoon dark sesame oil
2 Tablespoons minced green onions
1 1/2 Tablespoons minced garlic
1 teaspoon chile paste with garlic

Remaining ingredients:
1 1/2 cups drained, sliced water chestnuts
1 cup (1/2-inch) sliced onion tops
3/4 cup unsalted , dry roasted peanuts
6 cups hot cooked long-grain rice

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

The FH and I don't really like the chestnuts so we leave them out. This recipe is pretty versatile. If I don't have one of the ingredients, I just leave it out. Enjoy!

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