Szechuan Chicken Stir-Fry
Created by TeresaS on November 1, 2017
- Servings: 4
- Prep Time: 20m
- Cook Time: 8m
- Recipe #28556
Ingredients
- 1 tablespoon sesame oil (toasted, divided)
- 1/2 cup chicken stock (unsalted)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sambal oelek (ground fresh chile paste)
- 2 teaspoons cornstarch
- 1/4 teaspoon salt
- 2 tablespoons oil (canola oil, divided)
- 1 pound boneless skinless chicken breast (halves, cut into bite-size pieces)
- 1 yellow bell pepper (cut into strips)
- 1 red bell pepper (cut into strips)
- 1 cup snow peas (cut diagonally)
- 1/2 cup sliced onion (vertically sliced onion)
- 1 tablespoon grated ginger root (fresh, peeled)
- 1 tablespoon minced garlic (fresh)
- 2 cups cooked rice (hot, brown rice)
- 1/4 cup sliced green onions (sliced diagonally into 1/2-inch pieces)
- 1/4 cup peanuts (roasted, unsalted and chopped)
How to Make
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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.
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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.
Nutritional Facts
- 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