Szechuan Chicken Stir-Fry
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Ingredients
- 1 tbsp. dark sesame oil, divided
- 1/2 cup fat free, low sodium chicken broth
- 2 tbsp. low sodium soy sauce
- 1 tbsp. rice vinegar
- 2 tsp chile paste
- 2 tsp cornstarch
- 1/4 tsp salt
- 2 tbsp. canola oil, divided
- 1 lb skinless, boneless chicken breast halves, cut into bite size pieces
- 1 yellow bell pepper, cut into stripes
- 1 red bell pepper, cut into stripes
- 1 cup snow peas, diagonally cut
- 1/2 cup sliced onion
- 1 tbsp. peeled and grated fresh ginger
- 1 tbsp. minced fresh garlic
- 2 cups hot cooked long grain white rice
- 1/4 cup chopped green onion
- 1/4 cup unsalted roasted peanuts, chopped
Details
Preparation
Step 1
combine 2 tsp sesame oil and next 6 ingredients in a bowl. Heat a wok or large skillet over medium-high heat. Add remaining sesame oil and 1 tbsp. canola oil; swirl. Add chicken; stir fry 2 misn. Remove chicken from pan.
Add remaining canola oil; swirl. Add bell pappers, and next 4 ingredients; stir fry 1 min. Add broth mixture; cook 30 seconds or until thick. Return chicken to pan; cook 4 mins or until chicken is done. Spoon 1/2 cup rice onto each of 4 plates; top each with 1 cup chicken mixture, green onions and peanuts
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