Sichuan-Style Stir-Fried Chicken With Peanuts

Randy Mayor; Mary Catherine Muir

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.

Yield: 6 servings (serving size: 3/4 cup stir-fry and 1 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 590
  • Calories from fat: 25%
  • Fat: 16.7g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 6.8g
  • Polyunsaturated fat: 6g
  • Protein: 36.9g
  • Carbohydrate: 71.4g
  • Fiber: 3.3g
  • Cholesterol: 66mg
  • Iron: 3.8mg
  • Sodium: 591mg
  • Calcium: 75mg

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

Preparation

  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.
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