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Szechuan Chicken Stir-Fry


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Szechuan Chicken Stir-Fry 0 Picture


  • 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



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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