Sichuan-Style Stir-Fried Chicken With Peanuts

  • redcookscl Posted: 03/04/09
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    I made this per recipe. Everyone thought it lacked flavor. Way too much work for the results.

  • twinsucf Posted: 02/11/09
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    Delicious and easy to make! Whole family loved it.

  • Noelle Posted: 01/02/10
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    I liked this alot. I did not have the rice wine or sake so i used some dry sherry as a substitute. I also added some baby corn things that added some more to the dish. I served with brown rice and steamed veggies which consisted of brocoli, mushrooms, snow peas, and more water chesnuts with some red bellpepper also. Very yummy. Will make again.

  • nyfoodie Posted: 03/04/10
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    Great recipe; will definitely add to the rotation. I changed it ever so slightly by adding a couple cups of chopped broccoli and maybe 1/4 cup chopped green onions to broth for a few minutes til cooked, removed w/a slotted spoon and then turned up the heat to reduce the sauce (~2 minutes). I didn't add water chesnuts or peanuts (I suspect this omitted quite a bit of fat). Served with rice. Very happy w/flavors. To the reader who omitted mirin - that makes a biiiig difference.

  • Bacardigirl Posted: 01/10/10
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    I was very curious about this dish since I'd been eyeing it ever since it was published. skeptical because of the high calorie and fat counr, I decided to try it out anyway last night. I followed the directions to a T, except for I didn't have any rice wine/sake so I omitted that ingredient. It smelled great while it was cooking, so I was certainly looking forward to tasting it. However, to my dismay.. It was NOT good at ALL! It had an odd taste to it, almost vinegary-sour, the heat came thru with the chile-garlic paste, but other than that, it was bland and flavorless. It was't any different than a regular stir-fry you could come up with on your own. There was nothing distinctly special about it whatsoever. My boyfriend and I ate it, without comment. I ate some leftovers today for lunch, and it seemed to taste less vinegary, but still, very blah. NOT WORTH the extra calories, fat and carbs!!!

  • pinkmaiden Posted: 01/19/09
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    I just made this. It was wonderful. My husband loves peanut butter so I think he will love this. i didn't have chili paste of ginger or fresh garlic. I used chili powder, and garlic powder. I don't think it would have tasted any better if i'd of used the asked ingredients. I didn't add all the asked peanuts, maybe just half a cup. It came out perfect. Also I used brown rice instead of the rice it said to use. I added a lil soy sauce to the brown rice, ohh my. I will made this again and again.

  • SusanTL Posted: 02/04/09
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    What is so "Light" about this recipe? 590 calories (25% from fat) per serving, not to mention sodium, carbs, etc.?!!!? It sure sounds good though. I will try it anyway.

  • vibeguy Posted: 01/22/09
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    Very tasty dish. I really enjoyed the sauce. Highly recommend.

  • Tribe09 Posted: 04/21/09
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    My favorite Asian recipe I have made! This was delicious and we did not change a thing. I loved it and will make it many more times. Extra garlic chili paste on top is a must. :)

  • juniper11 Posted: 10/21/09
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    I made this last night... I used rice wine instead of rice vinegar (oops). I also used less chicken and included sauteed broc, carrots and mushrooms to get in the veggies. My bf loved it and I thought it was pretty good. It had depth of flavor but was lacking something I can't put my finger on. As a spicy food lover I def wanted more chili!

  • msgeiger Posted: 01/16/11
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    I love this recipe. My kids rave about it and request it weekly. I add some dried chipotle peppers which makes it really good.

  • carebear2424 Posted: 03/17/10
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    loved this!!

  • shellashley Posted: 11/18/10
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    I love this recipe!! It was in one of my first cooking light recipe books i received _ _ and was one of the recipes that has had me SOLD on cooking light!! so much flavor - and such a quick recipe despite long ingredient list

  • 57roses Posted: 11/05/10
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    Too salty and we just didn't like the flavor. I didn't care for it being spicy. This won't be one I make again.

  • rainyballard Posted: 04/28/11
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    I make this recipe at least once a month and highly recommend it. It's delicious and so flavorful; definitely one of the best stir-fry recipes I've found. I'm honestly confused as to how people could call this "bland" given the ingredients, especially the fresh ginger and garlic. I've tweaked this to my liking over the years: I often add veggies like green beans, bell pepper, zucchini or baby corn (just increase the sauce and sautee and/or steam between cooking the chicken & adding spices). Taste the sauce beforehand to perfect the vinegar/sugar ratio - I usually reduce sugar to around 1.5 T so it's not too sweet. Use bottled ground ginger & minced garlic to reduce the prep time.

  • cborden14 Posted: 10/29/11
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    This recipe is fantastic! I have made it many times. Very easy to make and so flavorful. Much better than a restaurant. I've made this several times when we've had company over and it always gets rave reviews and people asking for seconds. It is a little spicy, which we like, but some might want to reduce or cut out the chili paste. Definitely a keeper in my book!

  • maryringo Posted: 01/31/12
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    Solid stir-fry recipe. Added a can of chopped baby corn, 1 sliced large zucchini, and 1.5 cups fresh snow peas, doubled the sauce. We like it spicy - big squirt of sriracha sauce and about 1 tsp red pepper flakes in lieu of chili paste. Using fresh ginger and garlic really helps. It's definitely a keeper, but nothing outstanding.

  • mandofan Posted: 01/26/12
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    Good stir-fry! I did change things a bit. I found 2 to 2 1/2 tsps of corn starch produces a better sauce. CL's Asian stir fries always feature the wateriest, runniest sauces known to man. No cling to them. They end up pooled at the bottom of your bowl or plate. Also, increased chili paste to 3 tsps and increased the green onions to about 1.5 cups. 2 (8 oz.) cans water chestnuts works fine.

  • pattyjhay Posted: 02/15/12
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    Used splenda instead of sugar and 2 tablespoons of crunchy peanut butter and 1/4 cup of cashews instead of 3/4 cup of peanuts to cut calories. Add red and yellow bell peppers, carrot slices and broccoli pieces.

  • AngeeMcD Posted: 08/17/12
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    My family really enjoyed this. I gave it 4 instead of 5 starts b/c it wasn't quite spicy enough. I will add some red pepper flakes next time for a little more heat.

  • rstarrlemaitre Posted: 02/19/13
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    This is a good stir-fry, warming heat from the chile paste, rather than tongue tingling. I'd swap out broccoli for the green onion tops, but the rest is nice.

  • EllenDeller Posted: 10/01/12
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    Very delicious and easy recipe. For 2 adults, one of whom is a large man, I made 1/2 the chicken and marinade, and the full amount of everything else. I used some very thinly sliced carrots instead of water chestnuts to add more color to the dish and substituted cashews because we prefer the flavor to peanuts. Served with brown rice, stir-fried savoy cabbage, and steamed chinese mustard greens for a really good meal. The sake is very important to the flavor, so don't leave it out!

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