Chicken: Sichuan-Style Stir-Fried Chicken

posted by Kewpys Mom 01-12-103 1:34 PM

* Exported from MasterCook *
Sichuan-Style Stir-Fried Chicken
Recipe By :Cooking Light Magazine. Jan/Feb 2001. Page: 114.
Serving Size : 6 Preparation Time :0:00
Categories : Jan/Feb 2001 Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 breast halves -- cut into bite-sized pieces

Stir-frying oil:
2 tablespoons vegetable oil -- divided

1/2 cup fat-free chicken broth -- less sodium
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 green onions -- minced
1 1/2 tablespoons fresh ginger -- peeled and minced
1 1/2 tablespoons garlic -- minced (about 7 cloves)
1 teaspoon chile paste with garlic

Remaining ingredients:
1 1/2 cups waterchestnuts -- drained and sliced
1 cup green onion -- tops only, cut into
1/2" slices
6 cups long-grain rice -- cooked and hot

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).

NOTES : 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. The Long-Grain Rice recipe can be found in the Jan/Feb 2001 issue.

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