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Sichuan-Style Chicken with Peanuts

When stir-frying chicken, always spread the pieces in the wok and let them cook undisturbed for 1 minute before stir-frying. This allows the chicken to sear and prevents sticking. To smash the ginger, use the side of a cleaver or chef's knife. Click here to visit the new home of KitchenDaily!
4 Servings -
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Servings:4  | Calories:252 | Total Fat:12g  | Chol:73mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 12g
18 %
Sat Fat 2g
10 %
Total Carb 7g
2 %
Fiber 2g
8 %
Sugars 2g
Cholesterol 73mg
24 %
Sodium 203mg
8 %
Protein 28g
57 %
51% Boneless chicken breast
24% Dry-roasted peanuts
12% Canola oil
11% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


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 (6 ounces)
Sichuan Sauce
1/4 cup dry-roasted peanuts
1 scallion, minced

Directions : View recipe directions on
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