Szechuan Chicken Stir-Fry

4.0 28
4 stars
(28)
Photo: Johnny Autry; Styling: Mary Clayton Carl
Recipe from Cooking Light

Chile paste and fresh ginger add just the right amount of heat to Szechuan Chicken Stir-Fry. Add a little zip to your weeknight dinners with this flavorful stir-fry.

Ingredients

  • 1 tablespoon dark sesame oil, divided
  • 1/2 cup fat-free, lower-sodium chicken broth
  • 2 tablespoons lower-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons chile paste (such as sambal oelek)
  • 2 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 2 tablespoons canola oil, divided
  • 1 pound skinless, boneless chicken breast halves, cut into bite-sized pieces
  • 1 yellow bell pepper, cut into strips
  • 1 red bell pepper, cut into strips
  • 1 cup diagonally cut snow peas
  • 1/2 cup vertically sliced onion
  • 1 tablespoon grated peeled fresh ginger
  • 1 tablespoon minced fresh garlic
  • 2 cups hot cooked long-grain white rice
  • 1/4 cup (1-inch) slices green onions
  • 1/4 cup chopped unsalted roasted peanuts

Preparation

Hands On: 25 Minutes
Total: 25 Minutes

  1. 1. Combine 2 teaspoons sesame oil and next 6 ingredients (through salt) in a small bowl. Heat a wok or large skillet over medium-high heat. Add remaining 1 teaspoon sesame oil and 1 tablespoon canola oil; swirl. Add chicken; stir-fry 2 minutes. Remove chicken from pan.
  2. 2. Add remaining 1 tablespoon canola oil; swirl. Add bell peppers and next 4 ingredients (through garlic); stir-fry 1 minute. Add broth mixture; cook 30 seconds or until thick. Return chicken to pan; cook 4 minutes 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.

Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Deb Wise,
January 2012

Nutritional Information

  • Calories: 420
  • Fat: 16.7g
  • Saturated fat: 2g
  • Monounsaturated fat: 8.2g
  • Polyunsaturated fat: 5.1g
  • Protein: 32.3g
  • Carbohydrate: 32.3g
  • Fiber: 2.7g
  • Cholesterol: 66mg
  • Iron: 2.7mg
  • Sodium: 478mg
  • Calcium: 45mg