1 Tbsp. each Sriracha sauce (hot chili sauce), rice vinegar and brown sugar
1 tsp. Sichuan peppercorns, ground
2 tsp. peanut oil
1/4 cup unsalted dry roasted peanuts
2 green onions, cut diagonally into thin slices
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How do I make it ?
Mix 1 Tbsp. soy sauce and wine. Add to chicken in medium bowl; mix lightly. Add corn starch; toss to evenly coat. Let stand 10 min. Meanwhile, mix remaining soy sauce with all remaining ingredients except oil, nuts and onions.
Heat oil in wok on high heat. Add chicken; stir-fry 3 min. or until no longer pink. Add nuts; cook 1 min. or until chicken is done. Remove from heat.
Add peanut butter mixture; mix well. Transfer to platter; top with onions.
Kraft Kitchen Tips!
Serve with steamed rice.
Not true peppercorns, Sichuan peppercorns are instead a spice with a unique mild flavour and light lemon aroma. When eaten, they leave a tingly numbness in the mouth. Look for Sichuan peppercorns in Chinese grocery stores.
Calories From Fat
% Daily Value
Fat 16 g
Saturated fat 3 g
Cholesterol 65 mg
Sodium 470 mg
Carbohydrate 12 g
Fibre 2 g
Sugars 5 g
Protein 31 g
4 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.