Sichuan Style Stir Fried Chicken With Peanuts Recipes

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SICHUAN-STYLE STIR FRIED CHICKEN WITH PEANUTS



Sichuan-Style Stir Fried Chicken with Peanuts image

Cooking light, shared recipes

Provided by cdormer

Categories     Main Dish

Time 30m

Yield 6

Number Of Ingredients 20

2 T. Soy sauce
2 T. Rice wine
1 cornstarch
1 t. Sesame Oil
1.5 pounds Chicken breasts boneless and skinless cut /2into bite size pieces
2 T. Vegetable oil divided
.5 c. Chicken broth
2 T. Sugar
2.5 T. Soy sauce
2 T. Worcestershire sauce
1.25 t. cornstarch
1 t. Sesame Oil
2 T. Green onions
1.5 T. ginger minced
1.5 T. Garlic minced
1 t. Chili paste
1.5 c. Water chestnuts drained
1 c. Green onion tops
3/4 c. peanuts dry roasted
6 c. Rice cooked

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 chile 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.

Nutrition Facts : Calories 736 calories, Fat 28.8423959444444 g, Carbohydrate 90.8703172222222 g, Cholesterol 49.8952666666667 mg, Fiber 4.22714492801295 g, Protein 26.0205119444444 g, SaturatedFat 5.23951131666667 g, ServingSize 1 1 Serving (444g), Sodium 1459.31936666667 mg, Sugar 86.6431722942093 g, TransFat 4.94280046666665 g

STIR-FRIED CHICKEN WITH PEANUTS



Stir-Fried Chicken with Peanuts image

Serve this home-style version of kung pao chicken and peanuts with a side of steamed white rice. If you're feeding a large crowd, stir-fry an additional batch instead of making one large serving at once; overcrowding the pan won't allow the ingredients to cook properly.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Lucinda Scala Quinn

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 12

1/3 cup soy sauce
3 tablespoons shaoxing cooking wine or dry sherry
1 tablespoon rice vinegar or white vinegar
1/2 teaspoon sugar
1/2 teaspoon toasted sesame oil
1 whole boneless, skinless chicken breast (about 1 1/2 pounds)
1 1/2 tablespoons peanut oil or vegetable oil
3/4 cup unsalted dry-roasted peanuts or cashews
2 whole scallions, thinly sliced
4 whole dried Chinese red peppers
2 garlic cloves, minced
1 tablespoon cornstarch

Steps:

  • In a bowl, whisk together the soy sauce, wine, vinegar, sugar, and sesame oil. Dice the chicken and toss it in the marinade.
  • Heat a wok or skillet over high heat until very hot. Add the oil. Lightly fry the peanuts for about 1 minute and remove. Add the scallions, red peppers, and garlic. Stir-fry for about 20 seconds.
  • Just before adding to the pan, coat the chicken in the cornstarch. Fry until the chicken is just cooked through, 3 to 4 minutes (depending on the pan and the heat). Return the peanuts to the pan and mix thoroughly to combine with the chicken. Serve immediately with white rice.

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

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.

SICHUAN-STYLE STIR FRIED CHICKEN WITH PEANUTS



Sichuan-Style Stir Fried Chicken With Peanuts image

This recipe is from Cooking Light Magazine. Don't be fooled by the number of ingredients, it is really an easy dish, and the flavor rivals that from your favorite Chinese restaurant, as well as healthier.

Provided by Scrapbook Lori

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 21

2 tablespoons soy sauce
2 tablespoons rice wine (or sake)
1 teaspoon cornstarch
1 teaspoon dark sesame oil
1 1/2 lbs boneless chicken breasts, cut into bite sized pieces
2 tablespoons vegetable oil, divided
1/2 cup chicken broth
2 tablespoons sugar
2 1/2 tablespoons soy sauce
2 tablespoons rice wine (or sake)
1 tablespoon Worcestershire sauce
1 1/4 teaspoons cornstarch
1 teaspoon dark sesame oil
2 tablespoons green onions, minced
1 1/2 tablespoons fresh ginger, peeled and minced
1 1/2 tablespoons garlic, minced
1 teaspoon chili paste with garlic
1 1/2 cups water chestnuts, sliced and drained
1 cup green onion top (1/2 inch slices)
3/4 cup peanuts, unsalted and dry roasted
6 cups cooked rice

Steps:

  • To prepare marinade, combine first 5 ingredients in medium bowl; cover and chill for 20 minutes.
  • Heat 1 tbsp vegetable oil in a wok over medium-high heat. Add 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; stir well with a whisk. Heat 1 tbsp vegetable oil in a pan. Add 2 tbsp green onions, ginger, garlic, and chile paste; stir fry for 15 seconds. Add broth mixture; cook 1 minute or until thick, stirring constantly.
  • Stir in cooked chicken, water chestnuts, green onion tops, and peanuts; cook 1 minute or until thoroughly heated.
  • Serve over rice. (serving size: 3/4 cup stir-fry and 1 cup rice).

Nutrition Facts : Calories 680.5, Fat 26.1, SaturatedFat 5.2, Cholesterol 72.6, Sodium 928.4, Carbohydrate 72.8, Fiber 3.7, Sugar 7.5, Protein 35.6

SZECHUAN SKILLET CHICKEN



Szechuan Skillet Chicken image

My whole family loves this Szechuan chicken. My husband prefers it without peppers, but he is happy to let others have his! I use the ginger paste that comes in a tube and pre-shredded carrots to save time. -Christine Snyder, Boulder, Colorado

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 15

1/4 cup cold water
1/4 cup soy sauce
3 tablespoons sherry
1 tablespoon cornstarch
2 teaspoons sugar
3/4 teaspoon crushed red pepper flakes
1 small sweet red pepper
1 small green pepper
2 medium carrots
1 cup coarsely chopped cashews
2 tablespoons canola oil, divided
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
6 green onions, thinly sliced
1 teaspoon minced fresh gingerroot
4-1/2 cups hot cooked rice

Steps:

  • Mix first 6 ingredients until smooth. Cut peppers and carrots into matchsticks., In a large skillet, cook cashews over low heat until lightly browned, stirring occasionally, 1-2 minutes. Remove from pan., In same skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan., In same skillet, heat remaining 1 tablespoon oil over medium-high heat; stir-fry peppers and carrots 4 minutes. Add green onions and ginger; cook and stir 1 minute., Return chicken to skillet. Stir cornstarch mixture; add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in cashews. Serve with rice.

Nutrition Facts : Calories 489 calories, Fat 18g fat (3g saturated fat), Cholesterol 63mg cholesterol, Sodium 845mg sodium, Carbohydrate 48g carbohydrate (5g sugars, Fiber 3g fiber), Protein 32g protein.

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