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Thread: Sichuan-Style Stir-fried Chicken with Peanuts

  1. #1
    Join Date
    May 2000
    Location
    Suburb of Buffalo, NY
    Replies
    12,980

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    From..Cooking Light Magazine, Jan/Feb 2001 issue

    First, I figured out the points based on the nutritional information given in the recipe. It came out to a whopping 13 points, something I would never do!!! That's without the rice, even though it says one serving is 3/4 cup stir-fry & 1 cup rice. The first thing I'm going to do is cut out the Vegetable oil!! I'd rather stir-fry with a little Pam, or something!! Anyhow, I'm going to make this for dinner tonight, and I'll let you know haow it turned out. I'm leaving the original ingredients listed as they are in the recipe, I'll just mark the changes I will make. Without the oil, it should only be 5 points for the recipe, plus rice...enjoy!

    Marinade:
    2 tablespoons low-sodium soy sauce
    2 tablespoone rice wine or sake
    1 teaspoon cornstarch
    1 teaspoon dark sesame oil
    1-1/2 pounds skinless, boneless chicken breasts, cut into bite-size pieces

    Stir-frying oil:
    2 tablespoons vegetable oil, divided****

    Sauce:
    1/2 cup fat-free, less-sodium chicken broth
    2 tablespoons sugar (I will probably use Splenda)
    2-1/2 tablespoons low-sodium soy sauce
    2 tablespoons rice wine or sake
    1 tablespoon Chinese black vinegar or Worcestershire sauce
    1-1/4 teaspoons cornstarch
    1 teaspoon dark sesame oil
    2 tablespoons minced green onions
    1-1/2 tablespoons minced peeled fresh ginger
    1-1/2 tablespoons minced garlic (about 7 cloves)
    1 teaspoon chile paste with garlic

    Remaining ingredients:
    1-1/2 cups drained, sliced water chestnuts
    1 cup (1/2") sliced green onion tops
    3/4 cup unsalted, dry-roasted peanuts
    6 cups hot cooked long-grain rice

    1. To prepare marinade, combine first 5 ingredients in a medium bow, cover and chill 20 minutes.

    2. Heat 1 tablespoon of the vegetable oil in a wok or large nonstick skillet over mudium-high heat. Add the chicken mixture; stir-fry 4 minutes or until chicken is done. Remove from pan; set aside.

    3. To prepare sauce, combine broth and next 6 ingredients (broth through 1 teaspoon sesame oil), stir well with a whisk. Heat 1 tablespoon vegetable oil in pan. Add 2 tablespoon green onions, ginger, garlic, and chile paste, and stir-fry for 15 seconds. Add broth mixture, and cook 1 minute or until thick, stirring constantly.

    4. Stir in cooked chicken, water chestnuts, sliced onion tops, and peanuts; cook for 1 minute or until thoroughly heated. Serve over rice. Yield: 6 servings (serving size" 3/4 cup stir-fry and 1 cup rice)

    Calories 590; Fat 16.7; Fiber 3.3
    This way it's 13 points (like i said, I believe that's without the rice.

    ------------------
    Laurie~~ Some people dream about success...while others wake up and work hard at it.
    ~~One of the "original" BCB's since Oct.1999~~

    www.picturetrail.com/laurdee

    [This message has been edited by Laurdee (edited 03-05-2001).]

  2. #2
    Join Date
    May 2000
    Location
    Suburb of Buffalo, NY
    Replies
    12,980

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    Ummmm! I made this one tonight, and it was d~e~l~i~c~i~o~u~s!! And I made it without any of the vegetable oil..was not needed at all!!

    Try it, you'll like it!!!

    ------------------
    Laurie~~ Some people dream about success...while others wake up and work hard at it.
    ~~One of the "original" BCB's since Oct.1999~~

    www.picturetrail.com/laurdee

  3. #3
    SandyJB Guest

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    Laurie,

    Thanks for this recipe. We had it tonight, I also left out the cooking oil. Great flavors in this, we really loved it. It goes in my WW cookbook as a make again!!

    ------------------
    Embracing the Journey,
    Sandy
    [213.6/191.8/140]

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