Recipe for Sichuan-Style Stir -fried Chicken with peanuts

[LYH]

I am looking for the CL recipe for Sichuan-Style Stir -fried Chicken with peanuts (aka Kung Pao chicken). I believe it is in the Jan/Feb 2001 magazine. Would appreciate the recipe. Thanks!

[Shirley Panek]

This looked good to me also. I just got my issue today, and would've made it tonight except we had the chicken with cashews from the May 2000 issue.

Enjoy!

http://www.cookinglight.com/bbs/smile.gif
Shirley


* Exported from MasterCook *

Sichuan-Style Stir-fried Chicken with Peanuts

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Marinade:
2 tablespoons low-sodium soy sauce
2 tablespoons rice wine or sake
1 teaspoon cornstarch
1 teaspoon dark sesame oil
1 1/2 pounds boneless skinless chicken breasts -- cut into bite-sized pieces
Stir-Frying Oil:
2 tablespoons vegetable oil -- divided
Sauce:
1/2 cup fat-free less sodium chicken broth
2 tablespoons sugar
2 1/2 tablespoons low-sodium soy sauce
2 tablespoons rice wine or sake
1 tablespoon chinese black vinegar or Worcestershire
sauce
1 1/4 teaspoons cornstarch
1 teaspoon dark sesame oil
2 tablespoons minced green onions
1 1/2 tablespoons minced peeled fresh ginger
1 1/2 tablespoons minced garlic -- about 7 cloves
1 teaspoon chile paste with garlic
Remaining Ingredients:
1 1/2 cups water chestnuts -- drained and sliced
1 cup (1/2-inch) sliced green onion tops
3/4 cup unsalted peanuts, dry-roasted
6 cups hot cooked rice

To prepare marinade, combine first 5 ingredients in a medium bowl; cover and chill 20 minutes.

Heat 1 tablespoon of the vegetable oil in a wok or large nonstick skillet over medium-high heat. Add the chicken mixture; stir-fry 4 minutes or until chicken is done. Remove from pan; set aside.

To prepare sauce, combine broth and next 6 ingredients (broth through 1 teaspoon sesame oil); stir well with a whisk. Heat 1 tablespoon vegetable oil in pan. Add 2 tablespoons green onions, ginger, garlic, and chile paste, and stir fry for 15 seconds. Add broth mixture, and cook 1 minute or until thick, stirring occasionally.

Stir in cooked chicken, water chestnuts, sliced onion tops, and peanuts; cook for 1 minute or until thoroughly heated. Serve over rice.

Description:
"Also known as kung pao chicken, this Sichuan classic, with its
multidimensional hot-sweet and salty-sour flavors, reflects the
regional style."
Source:
"Cooking Light Magazine, January/February 2001, pg. 114"
Yield:
"6 servings"

- - - - - - - - - - - - - - - - - - -

Per serving: 613 Calories (kcal); 17g Total Fat; (25% calories from fat); 37g Protein; 74g Carbohydrate; 66mg Cholesterol; 615mg Sodium
Food Exchanges: 4 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 1/2 Other Carbohydrates

NOTES : Serving size: 3/4 cup stir-fry and 1 cup rice
Nutr. Assoc. : 0 0 4734 0 0 0 0 0 0 0 0 0 4734 1656 0 0 0 26076 0 27232 0
0 679 0 0