Best Szechuan Chicken With Peanuts 6 Ww Pts Recipes

Szechuan-Style Stir Fry Chicken With Peanuts image

Provided by AZRT8871

Time 10m

Yield 6 serving(s)

Number Of Ingredients 21

2 tablespoons low sodium soy sauce
2 tablespoons rice wine or 2 tablespoons sake
1 teaspoon cornstarch
1 teaspoon dark sesame oil
1 1/2 lbs boneless chicken breasts, cut into bite-size pieces
2 tablespoons vegetable oil, divided
1/2 cup reduced-sodium fat-free chicken broth
2 tablespoons sugar
2 1/2 tablespoons low sodium soy sauce
2 tablespoons rice wine or 2 tablespoons sake
1 tablespoon chinese black vinegar or 1 tablespoon 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 chili paste with garlic
1 1/2 cups drained sliced water chestnuts
sliced green onion top
3/4 cup dry-roasted unsalted peanuts
6 cups hot cooked long-grain rice

Steps:

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 chili 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.

Szechuan Chicken with Peanuts image

Provided by Sara Andrea

Categories Chicken

Number Of Ingredients 13

1 lb chicken breast cut into thin strips
3 Tbsp hoisin sauce
2 Tbsp cornstarch
1/2 c chicken broth
2 Tbsp rice vinegar
2 Tbsp sugar
2 Tbsp chili garlic sauce
1 Tbsp olive oil
1 Tbsp ginger, peeled and minced
2 clove garlice minced
1 bell pepper, chopped
2 carrots, thinly sliced on teh diagonal
1/4 c peanuts, unsalted dry roasted

Steps:

1. Combine chicken, 1T hoisin, 1T cornstarch in bowl; toss well to coat and set aside.
2. Combine remaining 2T hoisin, 1T cornstarch, broth, vinegar, sugar, and chili garlic sauce in bowl; set aside.
3. Heat wok (or large pan) over med-high heat until a drop of water sizzles on it. Pour in oil, swirl to coat; then add chicken. Stir fry for 3 minutes. Add ginger and garlic; stir fry another 15 seconds. Add bell pepper, carrots, and peanuts; stir fry 2 minutes. Add hoisin sauce mixture stirring constantly until mixture boils and thickens.
4. Serve with rice (optional).