STIR-FRIED CHICKEN WITH PEANUTS
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
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.
SICHUAN-STYLE STIR FRIED CHICKEN WITH PEANUTS
Cooking light, shared recipes
Provided by cdormer
Categories Main Dish
Time 30m
Yield 6
Number Of Ingredients 20
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
SZECHUAN-STYLE STIR FRY CHICKEN WITH PEANUTS
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
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
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
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
FRIED CHICKEN (SZECHUAN STYLE)
I have been cooking this for years and usually serve with fried rice. It is important that you have everything measured out and ready to go.
Provided by ImPat
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Cut chicken into bite size pieces and put to one side.
- Mix cornflour, five spice powder and salt together and put to one side.
- Heat up your oil.
- Mix stock, sugar, vinegar, dry sherry, five spice powder and pepper in a jug or bowl.
- In a small bowl/container mix the second lot of cornflour and the water.
- Coat chicken with the cornflour salt mix (we do it in 2 or 3 batches for if left for any length of time the chicken will stick together and be awkward to handle).
- Deep fry in batches and then drain on paper towel and then transfer to an oven proof dish and keep warm in a low heat oven.
- When all chicken is cooked keep warm to one side.
- Heat tablespoon oil in a wok or large frypan/skillet and add chillies, garlic and ginger and stir fry for minute or until fragrant.
- Add stock mix and bring to the boil and then add cornflour water mix and stir until thickened.
- Put cooked chicken into the sauce and stir to coat and fully heat through.
- Serve with rice or we prefer fried rice.
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- 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.
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