Best Szechuan Style Stir Fry Chicken With Peanuts Recipes

SZECHUAN CHICKEN STIR-FRY

Szechuan Chicken Stir-Fry image

A great stir-fry is all about timing. The trick is to have all the ingredients prepped and ready to go before you start to cook so that every element can go in at exactly the right moment. Cooking in stages also allows the vegetables to get that irresistible seared-yet-crisp-and-tender quality. Sambal oelek is available in the international aisle of most supermarkets and is worth keeping on hand for adding a last-minute kick to many dishes. You could also substitute a generous pinch of crushed red pepper.

Provided by Deb Wise

Time 25m

Yield Serves 4

Number Of Ingredients 18

Ingredients

1 tablespoon dark sesame oil, divided
1/2 cup fat-free, lower-sodium chicken broth
2 tablespoons lower-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons chile paste (such as sambal oelek)
2 teaspoons cornstarch
1/4 teaspoon salt
2 tablespoons canola oil, divided
1 pound skinless, boneless chicken breast halves, cut into bite-sized pieces
1 yellow bell pepper, cut into strips
1 red bell pepper, cut into strips
1 cup diagonally cut snow peas
1/2 cup vertically sliced onion
1 tablespoon grated peeled fresh ginger
1 tablespoon minced fresh garlic
2 cups hot cooked long-grain white rice
1/4 cup (1-inch) slices green onions
1/4 cup chopped unsalted roasted peanuts

Steps:

Combine 2 teaspoons sesame oil and next 6 ingredients (through salt) in a small bowl. Heat a wok or large skillet over medium-high heat. Add remaining 1 teaspoon sesame oil and 1 tablespoon canola oil; swirl. Add chicken; stir-fry 2 minutes. Remove chicken from pan.
Add remaining 1 tablespoon canola oil; swirl. Add bell peppers and next 4 ingredients (through garlic); stir-fry 1 minute. Add broth mixture; cook 30 seconds or until thick. Return chicken to pan; cook 4 minutes or until chicken is done. Spoon 1/2 cup rice onto each of 4 plates; top each with 1 cup chicken mixture, green onions, and peanuts.

Nutrition Facts : Calories 420, Carbohydrate 32.3 g, Cholesterol 66 mg, Fat 16.7 g, Fiber 2.7 g, Protein 32.3 g, SaturatedFat 2 g, Sodium 478 mg

SZECHUAN-STYLE STIR FRY CHICKEN WITH PEANUTS

Szechuan-Style Stir Fry Chicken With Peanuts image

This recipe is out of Cooking Light magazine. It is very much like Kung Pao chicken. I have played with this recipe a lot. I like to add veggies and usually turn the heat level up a bit. This recipe is habit forming!

Provided by AZRT8871

Categories Chicken Breast

Time 10m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

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

Szechuan Chicken With Peanuts image

Extra hot dish from southwestern China. This is best served with the rice rather then over it. The dried red peppers is what makes this dish red hot. These thin finger like peppers are usually sold in cellophane bags in Oriental, Italian and Spanish sections of your grocery store or specialty supermarkets.

Provided by Karen From Colorado

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 whole boneless skinless chicken breasts
1 egg white
1 tablespoon cornstarch
1 teaspoon dry sherry
1 teaspoon sesame oil (optional)
1/2 teaspoon sugar
1/3 cup cold water
2 tablespoons soy sauce
1 teaspoon cornstarch
3 tablespoons cooking oil
6 dried hot peppers, quartered or 1 tablespoon crushed red pepper flakes
4 cloves garlic, minced
2 teaspoons grated gingerroot
1/2 cup dry roasted peanuts
1 (6 ounce) package frozen pea pods, thawed
hot cooked rice

Steps:

Cut chicken into 1 inch pieces.
Combine egg white, 1 tablespoon cornstarch, sherry, sesame oil; if desired, and sugar.
Add to chicken pieces.
Work the cornstarch mixture into the chicken using your hands.
Set aside.
Combine cold water, soy sauce, and 1 teaspoon cornstarch in a small bowl; set aside.
Heat wok or large skillet over high heat.
Add cooking oil.
Stir fry dried hot peppers, garlic, and gingerroot for 30 seconds.
Add chicken.
Stir fry 1 minute.
Stir cornstarch and soy mixture.
Add mixture to chicken.
Cook and stir 2 minutes more or until mixture coats the chicken.
Stir in peanuts and pea pods.
Heat through.
Serve with hot cooked rice.

Nutrition Facts : Calories 438.6, Fat 26, SaturatedFat 3.7, Cholesterol 68.4, Sodium 827.6, Carbohydrate 14.6, Fiber 4, Sugar 2.3, Protein 37.3

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