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Ingredients

•   Sichuan Sauce
• 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

Description

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 Bef

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