Szechuan Chicken Stir-Fry

4
Servings
20m
Prep Time
8m
Cook Time
28m
Ready In


"This is out of the November Cooking Light magazine. Have all the ingredients ready at the stove so they can go in at just the right moment."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (354.1 g)
  • Calories 543.2
  • Total Fat - 19.9 g
  • Saturated Fat - 3.6 g
  • Cholesterol - 116.5 mg
  • Sodium - 1032.2 mg
  • Total Carbohydrate - 42 g
  • Dietary Fiber - 4.6 g
  • Sugars - 4.3 g
  • Protein - 47.4 g
  • Calcium - 47.6 mg
  • Iron - 4.3 mg
  • Vitamin C - 72.3 mg
  • Thiamin - 0.4 mg

Step 1

Combine 2 teaspoons sesame oil and next 6 ingredients (through salt) in a small bowl. Set mixture aside. Heat remaining 1 teaspoon sesame oil and 1 tablespoon canola oil in a wok or large skillet over medium-high. Add chicken; stir-fry 2 minutes. Remove chicken from pan.

Step 2

Add remaining 1 tablespoon canola oil to pan. Add bell peppers and next 4 ingredients (through garlic); stir-fry 1 minutes. Add stock mixture: cook 30 seconds or until thicken. Add chicken to pan; cook 4 minutes or until chicken is done. Spoon 1/2 cup rice onto each of 4 plates; top each serving with 1 cup chicken mixture, 1 tablespoon green onion, and 1 tablespoon peanuts.

Tips & Variations


No special items needed.

Related

Gerry

We love Szechuan and love chicken, so this was a perfect combination, made for a great stir-fry. So enjoyed I just now printed off an extra copy for my recipe drawer to see to future makings. Love that you shared.

review by:
(17 Apr 2018)