Sichuan-Style Chicken with Peanuts

Ingrédients

• 1/2 tsp minced garlic
• 1 tsp reduced sodium soy sauce
• 2 cups sugar snap peas
• 1 tsp rice wine
• 1/4 cup dry-roasted peanuts
• 4 boneless, skinless, chicken breast fillets, cut into 1" cubes
• 1 cuillère à soupe canola oil
• 2 tranches 1/2" thick slices ginger, smashed
• 1 moyenne scallion, minced
• 1 1/2 tsp cornstarch

Directives

1. Combine chicken, rice wine (or sherry), soy sauce, cornstarch and garlic in a medium bowl; mix thoroughly.
2. When stir-frying chicken, always spread the pieces in the wok and let them cook undisturbed for 1 minute before stirring. This allows the chicken to sear and prevents sticking. To smash the ginger, use the side of a cleaver or chef's knife.
3. Heat a 14" flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl oil into the pan, add ginger and stir-fry for 10 seconds.
4. Carefully add the chicken mixture, spreading it out. Cook until the chicken begins to brown, about 1 minute.
5. Using a spatula, stir-fry for 30 seconds. Spread the chicken out again and cook for 30 seconds. Continue stir-frying until the chicken is lightly browned on all sides, 1 to 2 minutes.
6. Add snap peas and stir-fry for 1 minute. Stir the Sichuan Sauce, swirl it into the pan and stir-fry until the chicken is just cooked through and the sauce is slightly thickened and glossy, 30 seconds to 1 minute.
7. Transfer to a platter (discard the ginger) and sprinkle with peanuts and scallions. Serve immediately.
8. Note: Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available in most Asian specialty markets and some larger supermarkets in the Asian section. An acceptable substitute is dry sherry, sold with other fortified wines in your wine or liquor store. (It is preferred to the “cooking sherry” sold in many supermarkets, which can be surprisingly high in sodium.)