Best 3 Szechuan Chicken With Peanuts 6 Ww Pts Recipes

**Szechuan Chicken with Peanuts: A Flavorful and Satisfying Dish**

Szechuan chicken with peanuts is a delightful and flavorful dish that combines the bold flavors of Szechuan cuisine with the satisfying crunch of peanuts. This dish is sure to tantalize your taste buds with its spicy, sweet, and savory notes. The chicken is marinated in a flavorful blend of soy sauce, rice wine, and Szechuan peppercorns, then stir-fried until tender and juicy. The peanuts add a delightful textural contrast and a nutty flavor that complements the spicy sauce perfectly. This recipe is easy to follow and makes a great weeknight meal that can be enjoyed by the whole family.

**Additional Recipes:**

* **Szechuan Chicken Lettuce Wraps:** This recipe takes the classic Szechuan chicken and transforms it into a fun and healthy lettuce wrap appetizer. The chicken is stir-fried with a variety of vegetables, then wrapped in lettuce leaves and drizzled with a flavorful sauce.

* **Szechuan Chicken Noodles:** This dish combines the bold flavors of Szechuan chicken with the comfort of noodles. The chicken is stir-fried with vegetables and a spicy sauce, then served over a bed of rice noodles.

* **Szechuan Chicken and Vegetable Stir-Fry:** This recipe is a quick and easy way to enjoy the flavors of Szechuan chicken. The chicken is stir-fried with a variety of vegetables and a flavorful sauce, then served over rice or noodles.

* **Szechuan Chicken Soup:** This soup is a delicious and warming way to enjoy the flavors of Szechuan cuisine. The chicken is simmered in a flavorful broth with vegetables and spices, then served with rice or noodles.

No matter which recipe you choose, you're sure to enjoy the bold and flavorful taste of Szechuan chicken with peanuts. These recipes are all easy to follow and make a great addition to any weeknight meal.

Here are our top 3 tried and tested recipes!

SZECHUAN CHICKEN WITH PEANUTS

Szechuan Chicken with Peanuts image

DELICIOUS!

Provided by Sara Andrea

Categories Chicken

Number Of Ingredients 13

Ingredients

1 lb chicken breast cut into thin strips
3 Tbsp hoisin sauce
2 Tbsp cornstarch
1/2 c chicken broth
2 Tbsp rice vinegar
2 Tbsp sugar
2 Tbsp chili garlic sauce
1 Tbsp olive oil
1 Tbsp ginger, peeled and minced
2 clove garlice minced
1 bell pepper, chopped
2 carrots, thinly sliced on teh diagonal
1/4 c peanuts, unsalted dry roasted

Steps:

1. Combine chicken, 1T hoisin, 1T cornstarch in bowl; toss well to coat and set aside.
2. Combine remaining 2T hoisin, 1T cornstarch, broth, vinegar, sugar, and chili garlic sauce in bowl; set aside.
3. Heat wok (or large pan) over med-high heat until a drop of water sizzles on it. Pour in oil, swirl to coat; then add chicken. Stir fry for 3 minutes. Add ginger and garlic; stir fry another 15 seconds. Add bell pepper, carrots, and peanuts; stir fry 2 minutes. Add hoisin sauce mixture stirring constantly until mixture boils and thickens.
4. Serve with rice (optional).

STIR-FRIED CHICKEN WITH PEANUTS

Stir-Fried Chicken with Peanuts image

Serve this home-style version of kung pao chicken and peanuts with a side of steamed white rice. If you're feeding a large crowd, stir-fry an additional batch instead of making one large serving at once; overcrowding the pan won't allow the ingredients to cook properly.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Lucinda Scala Quinn

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Number Of Ingredients 12

Ingredients

1/3 cup soy sauce
3 tablespoons shaoxing cooking wine or dry sherry
1 tablespoon rice vinegar or white vinegar
1/2 teaspoon sugar
1/2 teaspoon toasted sesame oil
1 whole boneless, skinless chicken breast (about 1 1/2 pounds)
1 1/2 tablespoons peanut oil or vegetable oil
3/4 cup unsalted dry-roasted peanuts or cashews
2 whole scallions, thinly sliced
4 whole dried Chinese red peppers
2 garlic cloves, minced
1 tablespoon cornstarch

Steps:

In a bowl, whisk together the soy sauce, wine, vinegar, sugar, and sesame oil. Dice the chicken and toss it in the marinade.
Heat a wok or skillet over high heat until very hot. Add the oil. Lightly fry the peanuts for about 1 minute and remove. Add the scallions, red peppers, and garlic. Stir-fry for about 20 seconds.
Just before adding to the pan, coat the chicken in the cornstarch. Fry until the chicken is just cooked through, 3 to 4 minutes (depending on the pan and the heat). Return the peanuts to the pan and mix thoroughly to combine with the chicken. Serve immediately with white rice.

SZECHUAN-STYLE STIR FRY CHICKEN WITH PEANUTS

Szechuan-Style Stir Fry Chicken With Peanuts image

This recipe is out of Cooking Light magazine. It is very much like Kung Pao chicken. I have played with this recipe a lot. I like to add veggies and usually turn the heat level up a bit. This recipe is habit forming!

Provided by AZRT8871

Categories Chicken Breast

Time 10m

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

2 tablespoons low sodium soy sauce
2 tablespoons rice wine or 2 tablespoons sake
1 teaspoon cornstarch
1 teaspoon dark sesame oil
1 1/2 lbs boneless chicken breasts, cut into bite-size pieces
2 tablespoons vegetable oil, divided
1/2 cup reduced-sodium fat-free chicken broth
2 tablespoons sugar
2 1/2 tablespoons low sodium soy sauce
2 tablespoons rice wine or 2 tablespoons sake
1 tablespoon chinese black vinegar or 1 tablespoon 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 chili paste with garlic
1 1/2 cups drained sliced water chestnuts
sliced green onion top
3/4 cup dry-roasted unsalted peanuts
6 cups hot cooked long-grain rice

Steps:

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 chili paste, and stir-fry for 15 seconds.
Add broth mixture, and cook 1 minute or until thick, stirring constantly.
Stir in cooked chicken, water chestnuts, sliced onion tops, and peanuts; cook for 1 minute or until thoroughly heated.
Serve over rice.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and avoid scrambling.
Use a large skillet or wok: This will give you plenty of room to cook the chicken and vegetables without overcrowding them.
Don't overcrowd the pan: If you add too much chicken or vegetables to the pan at once, they will not cook evenly. Cook in batches if necessary.
Stir-fry over high heat: This will help to create a nice sear on the chicken and vegetables and prevent them from becoming soggy.
Use a good quality oil: A high-smoke point oil, such as canola or vegetable oil, is best for stir-frying. This will help to prevent the oil from burning.
Season to taste: Be sure to taste the dish before serving and adjust the seasonings as needed.

Conclusion:

This Szechuan Chicken with Peanuts is a delicious and healthy dish that is perfect for a quick and easy weeknight meal. The chicken is tender and flavorful, the vegetables are crisp and colorful, and the sauce is tangy and slightly spicy. Serve over rice or noodles, and enjoy!