I love recreating takeout at home. Particularly if it’s Asian.
I would have liked this to be a little sweeter and a little saucier, but it was still delicious. I used this recipe as a base and added mushrooms and a splash of sherry.
a little over 1 pound chicken breast, cubed
2 cloves garlic, minced
1/2 package shitake mushrooms, sliced
1/2 package cremini mushrooms, sliced
2 Thai red chiles, chopped
1 tbsp minced ginger
1 tsp Sichuan peppercorns
about 4 tbsp soy sauce
1 tbsp cornstarch
4 scallions, sliced
2 tbsp peanut oil
1/3 cup peanuts
Brown rice, for serving
Mix 2 tbsp soy sauce with cornstarch. Toss chicken cubes in mixture and set aside.
Heat nonstick skillet. Toast peanuts for about 3 minutes. Remove from pan.
Heat oil in pan. Sautee peppercorns and chiles for a minute. Add chicken mixture and brown on all sides. Add mushrooms, scallions, garlic, ginger, peanuts and sherry and stir fry until chicken is cooked and mushrooms are browned. Add remaining soy sauce and serve over rice.
WW Points: 7 per serving without rice (makes 4 servings)