Sichuan Style Chicken

Printed from Jenn's Food Journey, adapted from

1 teaspoon mirin
1 teaspoon soy sauce
1/2lbs boneless, skinless chicken breasts, sliced or cut into bite size chunks
1 teaspoon vegetable or peanut oil
4 oz sugar snap peas
1 red pepper, thinly sliced
1/4 cup dry roasted peanuts
For the sauce -
3 Tablespoons chicken broth
1 Tablespoon tomato paste
2 teaspoons balsamic vinegar
1 teaspoon sugar
1 teaspoon soy sauce
1/4 teaspoon sesame oil
1/4 teaspoon red pepper flakes
1/2 teaspoon cornstarch
1/4 teaspoon ground ginger
1/2 teaspoon Sriracha
1 garlic clove, finely minced


In a bowl, mix together the mirin and soy. Add the chicken and toss to coat. Set aside.

To make the sauce - in a small bowl or measuring cup, whisk together all the ingredients for the sauce until well combined.

In a wok or deep, non-stick skillet, heat the oil over medium high heat. Add the chicken and stir fry 5 minutes, or until the chicken is no longer pink. Remove from pan and place on paper towel lined plate. Add the peppers and sugar snap peas to the pan and stir fry 4-5 minutes. Add the chicken back into the pan and stir fry another 2 minutes. Add the sauce and bring to a boil, stirring to coat everything. Remove from heat, stir in the peanuts and serve over rice or noodles. Enjoy!