November 01, 2017
Dinner, Main Dish, Poultry,
Chicken, Rice, Brown Rice, Vegetables, Peppers, Chinese, Quick Meals, Weeknight Meals, Stove Top, Wok/Stir-Fry, Gluten-Free, No Eggs, Non-Dairy, Boneless Pieces, Spicy, Kosher Meat more
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"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."
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.
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.
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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.