Wednesday, August 12, 2009

What's to Eat? Wednesday: One of My Pantry Cleaning Meals

Welcome to What's to Eat? Wednesday! Around here, Wednesday is all about food so if you want to join in just put your site in Mr. Linky below so we can read all about it. Do you need topic ideas? Try these…favorite/worst recipes, kitchen disasters, restaurant experiences, kitchen gadgets, food memories, or dinner parties….really anything about or related to food goes here!

As you guys know, I have been trying to clean out my pantry and I had A LOT of rice. One of the ways I found to get rid of it was with this recipe. It sounds like a lot of ingredients, but seriously it's something you will make it over and over again so it won't even matter. It's super fast to make as well so one thing I would recommend is to have everything ready to toss in before hand. Try it - it's yummy. Now I just need a recipe for crab rangoons - they are my ultimate weakness when it comes to Chinese food!

Sichuan Style Stir-Fried Chicken


2 tablespoons low-sodium soy sauce
2 tablespoons rice wine or sake
1 teaspoon cornstarch
1 teaspoon dark sesame oil
1½ pounds skinless, boneless chicken breasts, cut into bite-size pieces

Stir-Frying Oil

2 tablespoons vegetable oil, divided


½ cup fat-free, less-sodium chicken broth
2 tablespoons sugar
2½ tablespoons low-sodium soy sauce
2 tablespoons rice wine or sake
1 tablespoon Chinese black vinegar or Worcestershire sauce
1¼ teaspoons cornstarch
1 teaspoon dark sesame oil
2 tablespoons minced green onions
1½ tablespoons minced peeled fresh ginger
1½ tablespoons minced garlic (about 7 cloves)
1 teaspoon chili paste with garlic

Remaining Ingredients

1½ cups drained, sliced water chestnuts
1 cup (½ inch) sliced green onion tops
¾ cups unsalted, dry roasted peanuts
6 cups hot cooked long-grain rice

To prepare marinade, combine first 5 ingredients in a medium bowl; cover and chill 20 minutes.

Heat 1 tablespoon of the vegetable oil in a wok or large nonstick skillet over medium-high heat. Add the chicken mixture; stir-fry 4 minutes or until chicken in done. Remove from pan; set aside.

To prepare sauce, combine broth and next 6 ingredients (broth through 1 teaspoon sesame oil); stir well with a whisk. Heat 1 tablespoon vegetable oil in pan. Add 2 tablespoons green onions, ginger, garlic, and chile paste, and stir fry for 15 seconds. Add broth mixture, and cook 1 minute or until thick, stirring constantly.

Stir in cooked chicken, water chestnuts, sliced onion tops, and peanuts; cook for 1 minute or until thoroughly heated. Serve over rice.


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