Sichuan-Style Stir-Fried Chicken With Peanuts

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 594.2
  • Total Fat: 18.5 g
  • Cholesterol: 60.5 mg
  • Sodium: 829.0 mg
  • Total Carbs: 70.0 g
  • Dietary Fiber: 6.1 g
  • Protein: 35.4 g

View full nutritional breakdown of Sichuan-Style Stir-Fried Chicken With Peanuts calories by ingredient
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Introduction

Sichuan-Style Stir-Fried Chicken With Peanuts
Also known as kung pao chicken, this Sichuan classic, with its multidimensional hot-sweet and salty-sour flavors, reflects the regional style. Serve with rice and a steamed vegetable.
Sichuan-Style Stir-Fried Chicken With Peanuts
Also known as kung pao chicken, this Sichuan classic, with its multidimensional hot-sweet and salty-sour flavors, reflects the regional style. Serve with rice and a steamed vegetable.

Number of Servings: 6

Ingredients

    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

Directions

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.
Yield

6 servings (serving size: 3/4 cup stir-fry and 1 cup rice)
Nutritional Information

CALORIES 590(25% from fat); FAT 16.7g (sat 2.7g,mono 6.8g,poly 6g); IRON 3.8mg; CHOLESTEROL 66mg; CALCIUM 75mg; CARBOHYDRATE 71.4g; SODIUM 591mg; PROTEIN 36.9g; FIBER 3.3g


Number of Servings: 6

Recipe submitted by SparkPeople user DOIT08.

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