We stopped at Buc-ees on a trip up north and got too many snacks…(what, is that even a thing?) Hubby had to determine what stayed and what went from his snack drawer. Yes he has his own. I don’t want him eating mine, as sometime i like to savor and I let my favorites sit longer, and I don’t want him finishing mine…
Anyway – that lead to a bag of beyond spicy peanuts getting voted out. Me being one to spend a ton of money to not throw out food… I thought i had a recipe that used peanuts and why not up the level and use spicy peanuts. Luckily I had everything we needed, no extra expense!
Into the archives I went to find this one. We hadn’t cooked it in a long while, not sure why, once we did I was reminded how delightful it was!
Szechuan Style Stir Fry Chicken with Peanuts
Ingredients
Marinade:
- 1 tablespoons low-sodium soy sauce
- 1 tablespoons rice wine or sake
- 1/2 teaspoon cornstarch
- 1/2 teaspoon dark sesame oil
- 1 tablespoon chili paste with garlic
- 1 skinless, boneless chicken breast, cut into bite-size pieces
Stir-Frying Oil:
- 2 tablespoons vegetable oil, divided
Sauce:
- 1/2 cup fat-free, less-sodium chicken broth
- 1 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 tablespoons minced peeled fresh ginger
- 1 tablespoons minced garlic
- 1 tablespoon chili paste with garlic
Optional
- chopped colored peppers
- peanuts diced
Instructions
Marinade
- combine first 6 Ingredients: in a medium bowl; cover and chill 20 minutes.
Chicken
- Heat 1 tablespoon of the vegetable oil in a wok or large nonstick skillet over medium-high heat.
- Add the chicken mixture and peppers if using; stir-fry 4 minutes or until chicken is done.
- Remove from pan; set aside.
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 chili paste, and stir-fry for 15 seconds.
- Add broth mixture, and cook 1 minute or until thick, stirring constantly.
- Stir in cooked chicken, sliced onion tops, and peanuts; cook for 1 minute or until thoroughly heated. Serve over rice.
Verdict:
It is a lot of ingredients. There is a lot of cross use of ingredients, so make the mixtures all at once and it won’t feel as big a job.
I cut the marinade ingredients in half from the original but left the sauce at the full recipe amount. Who doesn’t like extra sauce?
It’s delicious, and comes together very quickly.
If you try this recipe, let me know what you think!
