Sichuan Style Chicken

Adapted from Eating Well

I love Chinese food. And I love finding new ways of making it that don't involve a deep fryer. So this recipe from Eating Well was great and very healthy! My advice would be not to skimp on the sauce, it's definitely the best part.

Good Appetite! 

良好的食欲

Sichuan Sauce
3 Tbsp reduced sodium chicken broth
1 Tbsp tomato paste
2 tsp rice vinegar (balsamic is also acceptable)
1 tsp sugar
1 tsp reduced sodium soy sauce
1/2 tsp sesame oil (tahini is also acceptable)
1/4 tsp cornstarch
1/4 tsp crushed red pepper

Chicken Stir Fry
1 lb chicken, cut into 1 inch cubes
1 tsp rice wine (or dry sherry)
1 tsp soy sauce
1 1/2 tsp cornstarch
1/2 tsp garlic, minced
1 Tbsp canola oil
1 tsp fresh ginger, minced (dried is also ok)
2 cups zucchini (any vegetable really...string beans would be awesome)
1/4 cup dry-roasted peanuts
1 scallion, minced for garnish

To prepare sauce: whisk broth, tomato past, vinegar, sugar, soy sauce, sesame oil, cornstarch and crushed red pepper to taste in a small bowl.

Put the chicken, rice wine, soy sauce, cornstarch and minced garlic in a bowl, set aside.

Chop zucchinis into large chunks and set aside. Heat a wok or large skillet over high heat until a bead of water vaporizes immediately. Swirl oil into the pan, add ginger and stir fry for 10 seconds. Carefully add the chicken mixture, spreading it out to cook. Cook until chicken begins to brown on all sides, stirring occasionally. Add vegetables and stir fry for 1-2 minutes. Add the Sichuan sauce, swirl it into the pan and cook until the chicken is just cooked through and the sauce has thickened and is slightly glossy (about a minute) Transfer to a platter and garnish with peanuts and scallions. Serve immediately with rice.