Sichuan-Style Chicken with Peanuts

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The piquant Sichuan Sauce (which doubles easily) works well with almost any stir-fry but particularly enhances dishes with meat, fish and poultry. When stir-frying chicken, always spread the pieces in the wok and let them cook undisturbed for 1 minute before stirring. This allows the chicken to sear and prevents sticking. To smash the ginger, use the side of a cleaver or chef’s knife.

Sichuan-Style Chicken with Peanuts
photographer: Ken Burris
Nutritionist Tested & Approved
  • Total Time: 25 minutes


  • 3 tablespoons reduced-sodium chicken broth

  • 1 tablespoon tomato paste

  • 2 teaspoons Chinkiang rice vinegar, (see Note) or balsamic vinegar

  • 1 teaspoon sugar

  • 1 teaspoon reduced-sodium soy sauce

  • 1/2 teaspoon sesame oil

  • 1/4 teaspoon cornstarch

  • 1/4 teaspoon crushed red pepper, plus more to taste


  • 1 pound skinless, boneless chicken breast, or thighs, trimmed and cut into 1-inch cubes

  • 1 teaspoon Shao Hsing rice wine, (see Note) or dry sherry

  • 1 teaspoon reduced-sodium soy sauce

  • 1 1/2 teaspoons cornstarch

  • 1/2 teaspoon minced garlic

  • 1 tablespoon canola oil

  • 2 1/2-inch-thick slices ginger, smashed

  • 2 cups sugar snap peas, (8 ounces)

  • 1/4 cup dry-roasted peanuts

  • 1 scallion, minced

  1. Prepare Sichuan Sauce (Step 1); cover and refrigerate for up to 1 week.

  2. 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.

  3. To prepare chicken: Combine chicken, rice wine (or sherry), soy sauce, cornstarch and garlic in a medium bowl; mix thoroughly.

  4. Heat a 14-inch 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.

  5. Makes 4 servings, 1 cup each

  6. *Note: 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.

  7. **Note: 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.)

Nutritional Facts

Per serving
Saturated Fat
Monounsaturated Fat
Dietary Fiber
Added Sugars
1/2 other carbohydrate
1 vegetable
3 lean meat
Carbohydrate Servings

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7 replies

ohneclue 2016-02-15 13:00:38 -0600 Report

I would think you folks would finally decide your recipes need to be more accurate including what is in the picture and what the nutritional information says is in the "recipe". The picture should be of the RECIPE and not include extraneous "ingredients" like slices of bread as I've seen on some other recipes. This is very sloppy work for a diet plan that requires a little more accuracy that these recipes represent.

Lonnett 2013-09-12 20:28:37 -0500 Report

It sounds like a wonderful recipe — until you realize there are no ingredients listed past those for the Sichuan Sauce. As best I can tell from reading the recipe directions, these should include chicken, rice wine, garlic, ginger, snap peas, peanuts and scallions — but no amounts given. Eating Well, if you can get your act together I'd love to have the complete recipe. But at least (I hope) I have a basic recipe for Sichuan Sauce that I can use for other dishes. Basic law of writing — for goodness sake, PROOF READ!

BLB52 2013-09-11 10:36:24 -0500 Report

Never have I read such sloppy work. No where in the list of ingredients are wine, garlic, or ginger mentioned. If this is any indication of Eatingwell's quality, why would anyone risk anything to do with you? I'm gone!!!

thenewLinda 2013-09-11 05:25:27 -0500 Report

I'm sad that you post recipes w/o checking them out completely! Alot of people I found simply assume that it is safe to use the recipes you post because they are on this special site. Sadly people, you must do your homework!!!!! Research the ingredients!!!

ohneclue 2013-09-10 17:59:49 -0500 Report

If you are assuming adding vinegar to a recipe will lower blood sugar, don't. The only vinegar tested that lowered blood sugar was apple cider vinegar so there's no reason to recommend recipes with balsamic vinegar (3-4 times the sugar of ACV) and any other vinegar as having the same effect. Scientifically inaccurate.