Velvet Garlic and Peanut Chicken Stir Fry

December 10, 2013

141

The velvety chicken and tangy garlic sauce combines with crunchy vegetables and peanuts are a perfect combination. This is one of my favorite stir fry recipes that I started by throwing a bunch of stuff i a wok and perfecting over the years!

For the marinade:
1 tablespoon soy sauce
1 tablespoons Shaoxing wine (or white wine if not available)
1/2 tablespoon cornstarch
1 teaspoon vegetable oil
1 1/2 pounds boneless skinless chicken breast or thighs, cut into 3/4" pieces
For the sauce:
6 cloves minced garlic (about 1 1/2 tablespoons)
1 tablespoon minced fresh ginger
1 tablespoons Shaoxing wine (or white wine if not available)
1 tablespoon Chinese black vinegar (or distilled white vinegar if not available)
1/2 tablespoon Sichuan fermented chili-bean paste (or Asian chili-garlic sauce not available) (less if you don't like spice)
2 teaspoons sugar
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon soy sauce
1/2 tablespoon cornstarch
For the stir fry:
1 tablespoon peanut oil
1/2 cup roasted unsalted peanuts
2 tablespoons vegetable or sesame oil, divided
1 red onion, sliced in 1/2" pieces
1 cup mushrooms, slced in 1/2" slices
1 red or yellow pepper, cut into 1/2- 3/4" pieces
1 cup broccoli crowns, cut in 1" pieces
1/2 cup carrots, but into 1/4 thin slices, or baby carrots halved

In a small to medium bowl, mix al ingredients for the marinade except chicken and mix well until it's fully combines. Add chicken and stir to coat well. Place in refrigerator for at least 30 minutes, and up...
See the full directions on my site

Nutritions

Calories
385

Sodium
588mg
24% DV

Fat
32g
50% DV

Protein
8g
17% DV

Carbs
10g
3% DV

Fiber
2g
8% DV