Szechuan chicken with peanuts

We haven’t had this in a while and my husband loves it.  It includes several of his favorite things – spicy sauce, lots of flavor and peanuts.  I usually add a red pepper but I used the red pepper in the salad the other night so I added an extra carrot instead.  Adapt to your personal preferences.  I thought he could take leftovers for lunch but he liked it so much, there aren’t any leftovers.

Szechuan Chicken

  • 1 lb skinless, boneless chicken breasts, sliced into thin strips
  • 3 TB Hoisin sauce
  • 2 TB Cornstarch
  • 3/4 cup chicken broth or stock
  • 2 TB rice vinegar
  • 1 1/2 TB sugar
  • 1 tsp chili-garlic sauce
  • 1 TB canola oil
  • 1 TB minced fresh ginger
  • 1 clove garlic, minced
  • 2 carrots, thinly sliced
  • 1/3 cup dry roasted peanuts

Combine 1 TB hoisin sauce and 1 TB of cornstarch with sliced chicken in a small bowl.  Whisk together remaining hoisin sauce and cornstarch with chicken stock, vinegar, sugar and chili-garlic sauce in a small bowl or measuring cup.

Heat a nonstick pan over medium high heat.  Swirl in oil and add chicken.  Stir-fry for 3-4 minutes.  Add ginger and garlic and stir in, about 30 seconds.  Add pepper, carrots and peanuts and stir fry for 3 more minutes.  Add liquid mixture and bring to a boil, stirring until thick, 1 – 2 minutes.

Serve over rice.

Szechuan chicken

Szechuan chicken


About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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