Magazine article Sunset

Weeknight Cooking

Magazine article Sunset

Weeknight Cooking

Article excerpt



Welcome to our easy version of this Sichuan street-food classic, with ground chicken instead of pork, and fresh vegetables rather than preserved Chinese ones. A dan-dan is the pole, balanced on the shoulder, that vendors use to tote containers of noodles and sauce.

½ lb. fresh, thin Chinese-style egg noodles (chow mein)* or dried chow mein

1 tbsp. minced fresh ginger

2 tsp. minced garlic

2 tbsp. cornstarch

3 tbsp. reduced-sodium soy sauce

¾ lb. ground chicken

2/3 cup low-sodium chicken broth

2 tbsp. creamy old-fashioned peanut butter

1 tbsp. unseasoned rice vinegar

2 tsp. each Asian chili garlic sauce and hot chili oil, plus more to taste

2 tsp. toasted sesame oil

2 tbsp. canola or safflower oil

¼ cup sliced green onions, plus more for garnish

1 ½ red bell peppers, seeded and cut into slivers

½ lb. snow peas, trimmed

½ cup chopped roasted salted peanuts

1. Bring a large pot of water to a boil. Add noodles, stir to separate, and cook until very tender, 5 to 8 minutes or according to package instructions. Drain and rinse with cold water.

2. Meanwhile, thoroughly mix ginger, garlic, cornstarch, soy sauce, and chicken in a bowl. In another bowl, whisk together broth, peanut butter, vinegar, chili garlic sauce, chili oil, and sesame oil.

3. Heat a large (not nonstick) frying pan over high heat and swirl in canola oil. Add green onions and chicken mixture, stirring to break up the meat, until chicken is lightly browned and no longer pink, 4 to S minutes. Add bell peppers and stir for 1 minute. Add chicken broth mixture; stir until slightly thickened, 2 minutes.

4. Add snow peas and noodles to pan. With tongs, toss just until snow peas are brighter green and noodles are well combined and heated through, 1 to 2 minutes. Add lU cup peanuts and toss. Top with more green onions and remaining peanuts, and serve with more chili garlic sauce and chili oil. -Kate Washington

* Lookfor fresh or dried Chinese-style egg noodles at well-stocked supermarkets or Asian markets.

PER SERVING 604 Cal., 49% (293 Cal.) from fat; 31 g protein; 33 g fat (5.4 g sat.); 48 g carbo (6 g fiber); 876 mg sodium; 73 mg chol.

WINE PAIRING A slightly off-dry white such as Zocker 20X3 Paragon Vineyard Riesling (Edna Valley; $20), with vibrant florals that tame the heat. -Sara Schneider



Eggs for dinner? Yes, please-fancified with briny capers, fresh dill, and lemon zest. If you're so inclined, layer in a few slices of crisp bacon.

½ cup mayonnaise

3 tbsp. brined capers, rinsed and coarsely chopped

4 tsp. …

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