Scott's Recipe

Stir-Fry - Szechuan Chicken/Peanuts

Category: Stir-Fry

1 lb skinless chicken breast, cut into thin strips
3 Tbsp hoisin sauce
2 Tbsp cornstarch
1/2 cup low -sodium chicken broth
2 Tbsp rice vinegar
2 Tbsp sugar
2 tsp chili-garlic sauce
1 Tbsp canola oil
1 Tbsp minced fresh ginger
2 garlic cloves, minced
1 green bell pepper, seeded and chopped
2 medium carrots, thinly sliced on a diagonal
1/4 cup unsalted, dry roasted peanuts


1. Combine the chicken, 1 tablespoon of the hoisin sauce, and 1 tablespoon of the cornstarch in a medium bowl; toss well to coat and set aside. Combine remaining 2 tablespoons of hoisin sauce, 1 tablespoon of cornstarch, the broth, vinegar, sugar, and chili-garlic sauce in a small bowl; set aside
2. Heat a nonstick wok or large, deep skillet over medium heat until a drop of water sizzles. Swirl in the oil then add the chicken. Stir-fry until almost cooked through, 2-3 minutes. Add the ginger and garlic; stir-fry until fragrant, about 15 seconds. Add the bell pepper, carrots, and peanuts; stir-fry until crisp-tender, about 2 minutes. Add the hoisin sauce mixture and cook, stirring constantly, until the mixture boils and thickens, and the chicken is cooked through, about 1 minute.