Chicken Szechuan With Peanut Recipes

SZECHUAN SKILLET CHICKEN

Steps:

• Mix first 6 ingredients until smooth. Cut peppers and carrots into matchsticks., In a large skillet, cook cashews over low heat until lightly browned, stirring occasionally, 1-2 minutes. Remove from pan., In same skillet, heat 1 tablespoon oil over medium-high heat; stir-fry chicken until no longer pink, 5-7 minutes. Remove from pan., In same skillet, heat remaining 1 tablespoon oil over medium-high heat; stir-fry peppers and carrots 4 minutes. Add green onions and ginger; cook and stir 1 minute., Return chicken to skillet. Stir cornstarch mixture; add to pan. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in cashews. Serve with rice.

SZECHUAN CHICKEN WITH PEANUTS

Steps:

• Cut chicken into 1 inch pieces.
• Combine egg white, 1 tablespoon cornstarch, sherry, sesame oil; if desired, and sugar.
• Add to chicken pieces.
• Work the cornstarch mixture into the chicken using your hands.
• Set aside.
• Combine cold water, soy sauce, and 1 teaspoon cornstarch in a small bowl; set aside.
• Heat wok or large skillet over high heat.
• Add cooking oil.
• Stir fry dried hot peppers, garlic, and gingerroot for 30 seconds.
• Add chicken.
• Stir fry 1 minute.
• Stir cornstarch and soy mixture.
• Add mixture to chicken.
• Cook and stir 2 minutes more or until mixture coats the chicken.
• Stir in peanuts and pea pods.
• Heat through.
• Serve with hot cooked rice.

DENISE'S PEANUT CHICKEN

Steps:

• Heat the oil in a wok over medium heat. Place chicken in the wok, and cook until juices run clear. Mix in red bell pepper, and continue cooking until tender.
• In a bowl, mix the broth, soy sauce, sugar, garlic, cayenne pepper, ginger, and cornstarch. Pour into the wok. Toss green onions and cilantro into wok (reserving some of each for garnish). Continue to cook and stir 5 minutes, until slightly thickened. Mix in peanuts, and garnish with reserved green onions and cilantro to serve.

SZECHUAN-STYLE STIR FRY CHICKEN WITH PEANUTS

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.