Szechuan Chicken Stir-Fry
Recipe: #28556
November 01, 2017
Categories: Chicken, Rice, Brown Rice, Peppers, Chinese, Wok/Stir-Fry Gluten-Free, No Eggs, Non-Dairy, Boneless Pieces, Spicy, Kosher Meat, Chicken Dinner, more
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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