Szechuan Chicken With Peanuts 6 Ww Pts Recipes

SZECHUAN CHICKEN WITH PEANUTS 6 WW PTS

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 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.

SZECHUAN SESAME CHICKEN

Steps:

• Beat the egg white with the cornflour, pour into a shallow dish and add the chicken strips. Turn to coat, cover with clingfilm and leave in the refrigerator for 20 minutes.
• Heat a wok, add the peanut oil and when hot, add the chicken pieces and stirfry for 2 minutes or until the chicken turns white. Remove chicken with slotted spoon and drain on absorbent paper. Pour off the oil and reserve 1 tablespoon of oil. Wipe wok clean.
• Reheat wok, add 1 tablespoon of the peanut oil with the sesame seeds and stirfry for 30 seconds, or until golden. Stir in the dark soy sauce, cider vinegar, chili sauce, sesame oil, sugar, chinese rice wine, Szechuan peppercorns and the spring onions. Bring to boil.
• Return chicken to wok and stir-fry for 2 minutes, making sure the chicken is coated evenly with the sauce and sesame seeds. Serve immediately, with rice (or mixed salad).

SZECHUAN CHICKEN WITH PEANUTS

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).

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.