Szechuan Chicken And Peanuts Recipes

SZECHUAN CHICKEN WITH PEANUTS 6 WW PTS

Szechuan Chicken With Peanuts 6 Ww Pts image

I've made this several times and we really enjoy it. I believe it came from a Weight Watchers cookbook, but I can't quite remember. It has 6 WW points, if you are following that program. Even if you're not, it's great, and I think even better than what you'd get in a restaurant. My husband, who is definitely anti-diet food anything, really likes it.

Provided by AndreaVT96

Categories Asian

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb chicken breast, cut into strips
3 tablespoons hoisin sauce
2 tablespoons cornstarch
1/2 cup chicken broth
2 tablespoons rice vinegar
2 tablespoons sugar
2 teaspoons chili-garlic sauce
1 tablespoon oil
1 tablespoon minced peeled gingerroot
2 garlic cloves, minced
1 green bell pepper, chopped
2 medium carrots, thinly sliced on the diagonal
1/4 cup unsalted dry roasted peanuts

Steps:

Combine the chicken, 1 TBSP of the hoisin sauce and 1 TBSP of the cornstarch in a bowl. Toss to coat and set aside.
Combine remaining 2 TBSP hoisin sauce, 1 TBSP cornstarch and the chicken broth, rice vinegar, sugar and chili garlic sauce and set aside.
Heat a large, deep skillet over medium heat. Add oil. Then add chicken. Stir fry until almost done, 2-3 minutes.
Add ginger and garlic, stir-fry about 15 seconds.
Add pepper, carrots and peanuts. Stir-fry until crisp-tender about 2 minutes.
Add hoisin sauce mixture and cook, stirring constantly until it boils and thickens and chicken is done (about 2-3 minutes).
Serve with rice, if desired.

SZECHUAN-STYLE STIR FRY CHICKEN WITH PEANUTS

Szechuan-Style Stir Fry Chicken With Peanuts image

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

Ingredients

2 tablespoons low sodium soy sauce
2 tablespoons rice wine or 2 tablespoons sake
1 teaspoon cornstarch
1 teaspoon dark sesame oil
1 1/2 lbs boneless chicken breasts, cut into bite-size pieces
2 tablespoons vegetable oil, divided
1/2 cup reduced-sodium fat-free chicken broth
2 tablespoons sugar
2 1/2 tablespoons low sodium soy sauce
2 tablespoons rice wine or 2 tablespoons sake
1 tablespoon chinese black vinegar or 1 tablespoon 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 chili paste with garlic
1 1/2 cups drained sliced water chestnuts
sliced green onion top
3/4 cup dry-roasted unsalted peanuts
6 cups hot cooked long-grain rice

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.

SZECHUAN CHICKEN WITH PEANUTS

Szechuan Chicken With Peanuts image

Extra hot dish from southwestern China. This is best served with the rice rather then over it. The dried red peppers is what makes this dish red hot. These thin finger like peppers are usually sold in cellophane bags in Oriental, Italian and Spanish sections of your grocery store or specialty supermarkets.

Provided by Karen From Colorado

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 whole boneless skinless chicken breasts
1 egg white
1 tablespoon cornstarch
1 teaspoon dry sherry
1 teaspoon sesame oil (optional)
1/2 teaspoon sugar
1/3 cup cold water
2 tablespoons soy sauce
1 teaspoon cornstarch
3 tablespoons cooking oil
6 dried hot peppers, quartered or 1 tablespoon crushed red pepper flakes
4 cloves garlic, minced
2 teaspoons grated gingerroot
1/2 cup dry roasted peanuts
1 (6 ounce) package frozen pea pods, thawed
hot cooked rice

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.

Nutrition Facts : Calories 438.6, Fat 26, SaturatedFat 3.7, Cholesterol 68.4, Sodium 827.6, Carbohydrate 14.6, Fiber 4, Sugar 2.3, Protein 37.3

SZECHUAN CHICKEN WITH PEANUTS

Szechuan Chicken with Peanuts image

DELICIOUS!

Provided by Sara Andrea

Categories Chicken

Number Of Ingredients 13

Ingredients

1 lb chicken breast cut into thin strips
3 Tbsp hoisin sauce
2 Tbsp cornstarch
1/2 c chicken broth
2 Tbsp rice vinegar
2 Tbsp sugar
2 Tbsp chili garlic sauce
1 Tbsp olive oil
1 Tbsp ginger, peeled and minced
2 clove garlice minced
1 bell pepper, chopped
2 carrots, thinly sliced on teh diagonal
1/4 c peanuts, unsalted dry roasted

Steps:

1. Combine chicken, 1T hoisin, 1T cornstarch in bowl; toss well to coat and set aside.
2. Combine remaining 2T hoisin, 1T cornstarch, broth, vinegar, sugar, and chili garlic sauce in bowl; set aside.
3. Heat wok (or large pan) over med-high heat until a drop of water sizzles on it. Pour in oil, swirl to coat; then add chicken. Stir fry for 3 minutes. Add ginger and garlic; stir fry another 15 seconds. Add bell pepper, carrots, and peanuts; stir fry 2 minutes. Add hoisin sauce mixture stirring constantly until mixture boils and thickens.
4. Serve with rice (optional).

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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.
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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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