Prep Information
Prep Time
minutes
Cook Time
minutes
Serves
people
Ingredients
- SZECHUAN SAUCE
- 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
- CHICKEN
- 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
Instructions
- 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.