15 Minute Sichuan-Style Chicken with Peanuts

• 3 tablespoons chicken broth, low salt
• 1 tablespoon tomato paste
• 2 teaspoons rice vinegar
• 1 teaspoon sugar
• 1 teaspoon soy sauce, sodium reduced
• 1/2 teaspoon sesame oil
• 1/4 teaspoon cornstarch
• 1 x red pepper flakes crushed, to taste
• 1 pound chicken breast halves, boneless, skinless or thighs, trimmed and cut into 1-inch cubes
• 1 teaspoon chinese (xiao xiang) wine or cooking sherry
• 1 teaspoon soy sauce, sodium reduced
• 1 1/2 teaspoons cornstarch
• 1/2 teaspoon garlic minced
• 1 teaspoon canola oil
• 2 1/2 inches ginger slices, smashed
• 2 cups sugar snap peas
• 1/4 cup peanuts dry-roasted
• 1 each scallions, spring or green onions minced

1. To prepare Sichuan sauce:
2. Whisk broth, tomato paste, vinegar, sugar, soy sauce, sesame oil, cornstarch and crushed red pepper to taste in a small bowl.
3. To prepare chicken:
4. Combine chicken, rice wine (or sherry), soy sauce, cornstarch and garlic in a medium bowl; mix thoroughly.
5. Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
6. Swirl oil into the pan, add ginger and stir-fry for 10 seconds.
7. Carefully add the chicken mixture, spreading it out.
8. Cook until the chicken begins to brown, about 1 minute.
9. Using a spatula, stir-fry for 30 seconds.
10. Spread the chicken out again and cook for 30 seconds.
11. Continue stir-frying until the chicken is lightly browned on all sides, 1 to 2 minutes.
12. Add snap peas and stir-fry for 1 minute.
13. 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.
14. Transfer to a platter (discard the ginger) and sprinkle with peanuts and scallions.
15. Serve immediately.

chicken broth, tomato paste, rice vinegar, sugar, soy sauce, sesame oil, cornstarch, red pepper, chicken, chinese, soy sauce, cornstarch, garlic, canola oil, ginger slices, sugar snap peas, peanuts, scallions

Taken from recipeland.com/recipe/v/15-minute-sichuan-style-chicken-49106 (may not work)