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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Szechuan Chicken with Peanuts Recipe

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This recipe for Szechuan Chicken with Peanuts is from The Mette Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. boneless skinless chicken breast cut into thin strips
3 tbsp. hoisin sauce
2 tbsp. cornstarch
1/2 cup low fat chicken broth
2 tbsp. rice vinegar
2 tbsp. sugar
2 tsp. chili-garlic sauce
1 tbsp. canola oil
1 tbsp. peeled minced fresh ginger
4 cloves minced garlic
1 bell pepper, seeded and chopped
2 medium carrots cut into julienne slices
1/4 cup unsalted dry-roasted peanuts
Directions:
Directions:
Combine the chicken, 1 tbsp. of the hoisin sauce, and 1 tbsp. of the cornstarch in a medium bowl; toss well to coat and set aside. Combine remaining 2 tbsp. hoisin sauce, 1 tbsp. cornstarch, the chicken broth, vinegar, sugar, and chili-garlic sauce in a small bowl; set aside.

Heat wok over medium-high heat, swirl in the oil. Add the chicken. Stir-fry until almost cooked through (2-3 minutes). Add the ginger and garlic, stir-fry until fragrant (about 15 seconds). Add the bell pepper, carrots, and peanuts; stir-fry until crisp tender (about 2 minutes). Add the hoisin mixture and cook, stirring constantly, until the mixture boils and thickens, and the chicken is cooked through (about 1 minute). Serve over rice.
Number Of Servings:
Number Of Servings:
4

 

 

 

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