Sichuan Chicken with Peanuts

1 pound skinless, boneless chicken breast or thighs, trimmed and cut into 1-inch cubes

1 teaspoon Shao Hsing rice wine (see Note) or dry sherry

1 teaspoon reduced-sodium soy sauce

1 1/2 teaspoons cornstarch

1/2 teaspoon minced garlic

1 tablespoon canola oil

2 1/2-inch-thick slices ginger, smashed

2 cups sugar snap peas (6 ounces)

Sichuan Sauce

1/4 cup dry-roasted peanuts

1 scallion, minced

Directions
1. Combine chicken, rice wine (or sherry), soy sauce, cornstarch and garlic in a medium bowl; mix thoroughly.

2. Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl oil into the pan, add ginger and stir-fry for 10 seconds. Carefully add the chicken mixture, spreading it out. Cook until the chicken begins to brown, about 1 minute. Using a spatula, stir-fry for 30 seconds. Spread the chicken out again and cook for 30 seconds. Continue stir-frying until the chicken is lightly browned on all sides, 1 to 2 minutes. Add sugar snap peas and stir-fry for 1 minute. Stir the Sichuan Sauce, swirl it into the pan and stir-fry until the chicken is just cooked through and the sauce is slightly thickened and glossy, 30 seconds to 1 minute. Transfer to a platter (discard the ginger) and sprinkle with peanuts and scallions. Serve immediately.

Note: Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available in most Asian specialty markets and some larger supermarkets in the Asian section. If unavailable, dry sherry is an acceptable substitute.

Related Recipe: Sichuan Sauce

about this recipe
When stir-frying chicken, always spread the pieces in the wok and let them cook undisturbed for 1 minute before stir-frying. This allows the chicken to sear and prevents sticking. To smash the ginger, use the side of a cleaver or chef’s knife

Read more: http://www.kitchendaily.com/recipe/sichuan-style-chicken-with-peanuts-74491/#ixzz1JtS74xXl

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