Sichuan-Style Chicken with Peanuts Recipe

Ingredients

1	pound chicken breast or thighs, trimmed and cut into 1-inch cubes
1	teaspoon reduced-sodium soy sauce
1 1/2	teaspoons cornstarch
1/2	teaspoon minced garlic
1	tablespoon canola oil
2	tablespoons ginger, fresh (2 1/2-inch-thick slices, smashed)
2	cups peas, sugar snap (6 ounces)
1	tablespoon Sichuan Sauce
1/4	cup peanuts, dry roasted
1	scallion, minced

Combine chicken, soy sauce, cornstarch and garlic in a medium bowl; mix thoroughly.

Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl oil into the pan, add ginger and stir-fry for 10 seconds. Carefully add the chicken mixture, spreading it out. Cook until the chicken begins to brown, about 1 minute. Using a spatula, stir-fry for 30 seconds. Spread the chicken out again and cook for 30 seconds. Continue stir-frying until the chicken is lightly browned on all sides, 1 to 2 minutes. Add sugar snap peas and stir-fry for 1 minute. Stir the Sichuan Sauce, swirl it into the pan and stir-fry until the chicken is just cooked through and the sauce is slightly thickened and glossy, 30 seconds to 1 minute. Transfer to a platter (discard the ginger) and sprinkle with peanuts and scallions. Serve immediately.


Read more: http://caloriecount.about.com/sichuan-style-chicken-peanuts-recipe-r450110#ixzz10lgAHbYq