From Clean Eating magazine, August/September 2011, adapted by LKD
Serves 4
Most of the work for this recipe is prep and can be done a day ahead. The actual cooking takes just a few minutes.
- 3 Tbs soy sauce, divided
- 1 tsp aji-mirin (Japanese rice wine)
- 1 lb. boneless, skinless chicken breasts, cut into 3/4-inch dice
- 1/2 c. low-sodium chicken broth
- 1/4 c. Chinese black vinegar or balsamic vinegar
- 4 tsp. cornstarch or arrowroot
- 1 tsp. sugar
- 1 tsp. toasted sesame oil
- 1 Tbs peanut oil
- 1/2 tsp. red pepper flakes
- 2 tsp. whole Szechuan peppercorns
- 2 large red bell peppers, cut into 3/4-inch dice
- 6 scallions, white and light green parts only, cut into 3/4-inch pieces
- 6 cloves garlic, thinly sliced
- 1 1-inch piece fresh ginger, peeled and thinly sliced
- 2 Tbs roasted unsalted peanuts (I used 1/4 c. cashews)
In medium bowl or storage container, combine 1 Tbs soy sauce and aji-mirin; stir in chicken. Set aside at room temperature, or refrigerate overnight if prepping ahead.
In small bowl (or storage container), combine broth, 2 Tbs. water, arrowroot or cornstarch, sugar, sesame oil, and remaining 2 Tbs soy sauce. Set aside or refrigerate if using later.
In large wok or skillet, heat peanut oil, pepper flakes and Szechuan pepper, stirring constantly until fragrant, about 1 minute. Add chicken mixture in a single layer and cook, undisturbed, for 1 minute. Then, stir constantly for 1 minute.
Add bell pepper, scallions, ginger and garlic and cook, stirring frequently, until bell pepper begins to soften, about 1 minute. Add broth-vinegar mixture and stir until sauce thickens, about 1 minute. Stir in nuts. Serve chicken mixture over hot rice (Baked Brown Rice).