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Szechuan Chicken with Peanuts

An Olive Oil, Balsamic Condimento, Delicacy Oil and Vinegar Recipe

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  • 3 Tablespoons reduced-sodium chicken broth
  • 1 Tablespoon tomato paste
  • 2 teaspoons rice vinegar or White Premium Balsamic Condimento
  • 1 teaspoon sugar
  • 1 teaspoon reduced-sodium soy sauce
  • 1/2 teaspoon Roasted Japanese Sesame Oil
  • 1/4 teaspoon cornstarch
  • 1/4 teaspoon crushed red pepper or more
  • 1 lb. skinless, boneless chicken breast or thighs, trimmed of fat and cut into cubes
  • 1 teaspoon rice wine or Sherry Reserva Vinegar
  • 1 teaspoon reduced-sodium soy sauce
  • 1-1/2 teaspoons cornstarch
  • 1/2 teaspoon minced garlic
  • 1 Tablespoon Marteña EVOO
  • Two 1/2-inch thick slices ginger, smashed
  • 2 cups sugar snap peas (about 1/2 lb.)
  • 1/4 cup dry-roasted peanuts
  • 1 scallion, minced


  • To prepare the sauce, whisk chicken broth, tomato paste, vinegar, sugar, soy sauce, sesame oil, cornstarch and crushed red pepper to taste in small bowl.
  • Combine chicken, rice wine or sherry vinegar, soy sauce, cornstarch and garlic in a medium bowl and mix thoroughly.
  • Heat a large wok or skillet over high heat until very hot. Swirl oil around the wok or skillet, add ginger and stir-fry 10 seconds. Add the chicken mixture, spreading it out into one layer. Cook until the chicken begins to brown, about 1 minute. Sir-fry for about 30 seconds more, moving wok contents with a spatula or wooden spoon. Continue stir-frying until chicken is lightly browned on all sides.
  • Add snap peas and stir-fry for 1 minute. Stir the Szechuan Sauce, pour into the pan and stir fry until chicken is just cooked through and the sauce thickens and becomes glossy (30 seconds to 1 minute). Transfer to a platter, discarding the ginger, and sprinkle with peanuts and minced scallions.
  • Serve immediately.
  • *Option: serve over cooked rice for a delicious filling dinner.
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