* Originally in: fido.HOME_COO   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
         Title: Sichuan-Style Chicken w/Peanuts   
    Categories: Oriental, Poultry, Vegetables, Nuts, Chilies   
         Yield: 4 servings   
      
   MMMMM-----------------------SICHUAN SAUCE----------------------------   
         3 tb Chicken broth   
         1 tb Tomato paste   
         2 ts Chinkiang * or balsamic   
              - vinegar   
         1 ts Sugar   
         1 ts Soy sauce   
       1/2 ts Sesame oil   
       1/4 ts Cornstarch   
       1/2 ts Crushed red pepper; + more   
              - to taste   
      
   MMMMM--------------------------CHICKEN-------------------------------   
         1 lb Skinned chicken; trimmed, in   
              - 1" cubes   
         1 ts Shao Hsing rice wine, * or   
              - dry sherry   
         1 ts Soy sauce   
     1 1/2 ts Cornstarch   
       1/2 ts Minced garlic   
         1 tb Oil   
         2 sl (1/2") ginger; smashed   
         2 c  Sugar snap peas   
       1/4 c  Dry-roasted peanuts   
         1    Scallion; minced   
      
     TO PREPARE SICHUAN SAUCE: Whisk broth, tomato paste,   
     vinegar, sugar, soy sauce, sesame oil, cornstarch and   
     crushed red pepper to taste in a small bowl.   
      
     TO PREPARE CHICKEN: Combine chicken, rice wine (or   
     sherry), soy sauce, cornstarch and garlic in a medium   
     bowl; mix thoroughly.   
      
     Heat a 14" flat-bottomed wok or large skillet over high   
     heat until a bead of water vaporizes within 1 to 2 seconds   
     of contact. Swirl oil into the pan, add ginger and   
     stir-fry for 10 seconds. Carefully add the chicken   
     mixture, spreading it out. 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. Transfer to a platter (discard the   
     ginger) and sprinkle with peanuts and scallions. Serve   
     immediately.   
      
     * Chinkiang is a dark, slightly sweet vinegar with a smoky   
     flavor. It is available in many Asian specialty markets.   
     If unavailable, balsamic vinegar is an acceptable   
     substitute.   
      
     Shao Hsing (or Shaoxing) is a seasoned rice wine. It is   
     available in most Asian specialty markets and some larger   
     supermarkets in the Asian section. An acceptable   
     substitute is dry sherry, sold with other fortified wines   
     in your wine or liquor store. (We prefer it to the   
     "cooking sherry" sold in many supermarkets, which can be   
     surprisingly high in sodium.)   
      
     MAKE AHEAD TIP: Prepare Sichuan Sauce (Step 1); cover and   
     refrigerate for up to 1 week.   
      
     EatingWell.com | April 2015   
      
     MM Format by Dave Drum - 15 April 2015   
      
     Uncle Dirty Dave's Archives   
      
   MMMMM   
      
   ... Jam on a winter took away the blue devils. It was like tasting summer.   
      
   --- BBBS/Li6 v4.10 Dada-2   
    * Origin: Prism bbs (1:261/38)