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Sichuan-Style Stir-Fried Chicken With Peanuts

Randy Mayor; Mary Catherine Muir
Yield 6 servings (serving size: 3/4 cup stir-fry and 1 cup rice)
Also known as kung pao chicken, this 5-Star Sichuan classic boasts multidimensional hot-sweet and salty-sour flavors. As one user review put it, "It is, hands-down, the best stir-fry chicken recipe I've ever tried." Serve this soon-to-be favorite with rice and a steamed vegetable.

Ingredients

  • 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

Nutrition Information

  • calories 590
  • caloriesfromfat 25 %
  • fat 16.7 g
  • satfat 2.7 g
  • monofat 6.8 g
  • polyfat 6 g
  • protein 36.9 g
  • carbohydrate 71.4 g
  • fiber 3.3 g
  • cholesterol 66 mg
  • iron 3.8 mg
  • sodium 591 mg
  • calcium 75 mg

How to Make It

  1. To prepare marinade, combine first 5 ingredients in a medium bowl; cover and chill 20 minutes.

  2. 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.

  3. 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.

  4. Stir in cooked chicken, water chestnuts, sliced onion tops, and peanuts; cook for 1 minute or until thoroughly heated. Serve over rice.