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| Sichuan-Style Stir-Fried Chicken with Peanuts By Henry ~~~~~~~ Henry loves to prepare recipes at his restaurant, that have been passed down to him from his Father, which was passed on from his Father...and from his Father before him...so on and so on... How lucky for us that Henry decided to share one of these delicious recipes with us! Thank you Henry ~~~~~ Marinade: 2� tablespoons� low-sodium soy sauce 2� tablespoons� rice wine or sake 1� teaspoon� cornstarch 1� teaspoon� dark sesame oil 1 1/2� pounds� skinless, boneless chicken breasts, cut into bite-size pieces Stir-Frying Oil: 2� tablespoons� vegetable oil, divided Sauce: 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 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� chile paste with garlic Remaining Ingredients: 1 1/2� cups� drained, sliced water chestnuts 1� cup� (1/2-inch) sliced green onion tops 3/4� cup� unsalted, dry-roasted peanuts 6� cups� hot cooked long-grain rice 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. Taste of the Tunnels Index Page |
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