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
Chicken
- 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
Eating Well
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