Saturday, April 30, 2011

FC Day 17 - Sichuan Chicken

As you all know by now, I am working with a food calendar in preparation for our upcoming trip to the Bahamas, but sometimes life just gets in the way of "plans". Things come up and no matter how well laid-out, plans can change. But I make adjustments so that I can still prepare all the meals that I've promised you I would :) This weekend's plans were altered completely because my brother whom I haven't seen in 12 years (yes, that's right...TWELVE YEARS) came into town from out-of-state. So, you can understand why I would blow off the food calendar, right? I knew you would :)

Before the weekend festivities began though, I did manage to squeeze one dish in - Sichuan Chicken. This was a first-time dish, although we eat Asian-inspired dishes pretty regularly, and I have to say that I think it turned out pretty well. It was easy, it was quick, and it was tasty! 

Next time, I will double the sauce recipe, because I liked it that much, and use broccoli in place of the snap peas. I'm just not a huge snap pea fan. Broccoli, however, I adore. :)

Sichuan Chicken
Source: Eating Well


  • 3 tablespoons reduced-sodium chicken broth
  • 1 tablespoon tomato paste
  • 2 teaspoons balsamic vinegar
  • 1 teaspoon sugar
  • 2 teaspoons reduced-sodium soy sauce, divided
  • 1/2 teaspoon sesame oil
  • 1 3/4 teaspoon cornstarch, divided
  • 1/4 teaspoon crushed red pepper
  • 1 pound skinless, boneless chicken breast, or thighs, trimmed and cut into 1-inch cubes
  • 1 teaspoon sherry cooking wine
  • 1/2 teaspoon minced garlic
  • 1 tablespoon canola oil
  • 2 1/2-inch-thick slices ginger, smashed
  • 2 cups sugar snap peas
  • 1/4 cup dry-roasted peanuts
  • 1 scallion, minced


  1. Whisk broth, tomato paste, vinegar, sugar, 1 tsp soy sauce, sesame oil, ¼ tsp cornstarch and crushed red pepper to taste in a small bowl.
  2. In another bowl combine chicken, sherry, 1 tsp soy sauce, 1 ½ tsp cornstarch and garlic.
  3. Heat a wok or large skillet over high heat. Swirl oil into the pan, add ginger and stir-fry for 10 seconds. Carefully add the chicken mixture, spread out into 1 layer. 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 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. Discard the ginger, transfer to a platter, and sprinkle with peanuts and scallions. Serve immediately over rice or noodles of your choice.


  1. Hi there. This week's Food on Friday is all about chillies and other spicy stuff. So it would be great if you linked this in. This is the link . Have a good week.

    PS I am following you now. If you like Carole's Chatter it would be great if you followed me back.

  2. Thanks very much for linking in. Cheers


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