A fun zesty chicken dish I got from Penzeys
- 1 cup water
- 1 tsp cornstarch
- 6 cloves garlic chopped
- 2 tb soy sauce
- 1 lb boneless chicken breasts cubed
- 2 tsp water
- 1 tb chicken soup base
- 12 each scallions
- 4 tb peanut oil
- 1 tb szechuan peppercorns
- 1/2 each onion chopped
- 1 tb powdered ginger
- 2 tb balsamic vinegar
- 1 cup red peanuts
- 2-6 each dried chili peppers tien tsin
- 1 1/2 cups brown rice prepared
- Carbohydrate 76.6518066666667 g
- Cholesterol 98.656340475 mg
- Fat 36.0277378538333 g
- Fiber 7.09875007410844 g
- Protein 56.1996576707083 g
- Saturated Fat 5.835660557875 g
- Serving Size 1 1 Serving (389g)
- Sodium 258.5051401875 mg
- Sugar 69.5530565925582 g
- Trans Fat 2.33897555787499 g
- Calories 855 calories
Step-by-step
- Combine Cornstarch and water - Mix and set aside
- Combine Chicken soup base and water - Mix and set aside
- Cut all the scallions to separate the white from the green. Cut the white parts into 1" pieces and the green parts into 1/2" sections.
- Put peanut oil in a large pan on high heat. Add szechuan peppercorns and cook for 2-3 minutes. They should crackle. Remove peppercorns to the best of your ability. Add onion and garlic and cook for 3-5 minutes. Add chicken and Ginger, stir for 3-5 minutes until chicken looks cooked. Add 1/2 Cup of chicken broth, black vinegar and soy sauce, stirring for one minute. Add peanuts, scallions and peppers and stir for 2 minutes. Add another 1/4 cup of the chicken broth. You can add all of it if you like more sauce. Add cornstarch/water slurry. Let simmer for 5 minutes or until thickened to your liking.
- Serve with brown rice
Freezing and Storage Behavior
Cooked poultry containing starch-thickened sauces requires careful temperature control during storage. Because the cornstarch slurry retrogrades upon cooling, refrigerated leftovers will thicken significantly within 48 hours. Store the dish in an airtight glass container for up to three days at or below 40 degrees Fahrenheit. Freezing is technically possible for up to two months, though the cellular structure of the scallions and onions will soften noticeably upon thawing due to ice crystal formation.
Reheating Technique
Direct microwave reheating often causes overcooked protein and scorched peanut oils. Instead, transfer chilled portions to a heavy-bottomed skillet over medium-low heat. Introduce one to two tablespoons of water or chicken broth to reconstitute the sauce emulsion, stirring continuously until the internal temperature reaches 165 degrees Fahrenheit. This method prevents the aromatics from burning while restoring the glossy sheen of the original pan sauce.
Chemical Flavor Interactions
Balancing the sharp acidity of balsamic vinegar with the high sodium levels of soy sauce requires precise fat management. Peanut oil provides a high smoke point necessary for parching Szechuan peppercorns without scorching the lipids, allowing the numbing compounds to infuse the cooking medium evenly before the chicken enters the pan.
