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.
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
How to Make It
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.
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.
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Love, love this recipe! Thanks! Great flavors, have already made it twice. However, I felt that the portion sizes were small for 4 people in regards to the vegetable quantities, I could only get three portions from it. I will be adding at least another pepper and a whole onion instead of half. I used two chicken breasts filets (normal size not enlarged) and it was enough for four people. I served carrot/curry puree soup as the entrée (appetizer) and then the main dish. I don't think the nuts are necessary but they add a nice crunch. I used Chinese noodles instead of rice.
I like your solutions to the flavor issue. The only other thing I've seen in other stir fry recipes is to pre-marinade a little while in a flavorful broth like this recipe has so it would needed to be increased to give the chicken more flavor. Thanks for the tips before I make it, reviewed to print it.
Bland When You Follow The Recipe—Need To Modify To Your Taste
I like all the ingredients in this recipe and found it very simple to put together. Nonetheless, it came out tasting bland to me. I assumed it was just because I like very spicy, flavorful food, but my sister, who prefers milder food, agreed. We both noted that the vegetables had a decent amount of flavor, but the chicken was almost flavorless. I can only assume this is because the vegetables are cooked directly in the broth mixture, while the chicken is just added at the end.What I did to improve it in the moment was add a good deal of the chile paste, which definitely improved it. I do plan on making it again since it has the basics down, but I plan on 1. Adding more ginger and garlic 2. Adding more chile paste to the broth mix and 3. Cooking the chicken in some of the broth mixture itself.
I've made this recipe several times and always have tweaked it a bit for our taste. Like many of you, we prefer more heat and intense flavors. I've added more ginger, garlic and sambal, as well as a tablespoon of tomato paste as an intensifier (I freeze the remainder of the can). Hoisin is a good substitute for half of the soy sauce, we really don't care for the salt load of "light"soy sauce. Tonight we're using steamed spaghetti squash in place of the rice.
My family absolutely loved this recipe! I added some stir fry noodles instead of serving over rice and increased the chili sauce, garlic and ginger! I made this this weekend and I'm making it again tomorrow night!
This was AMAZING. I doubled the sauce because the family like it saucier but I ate mine without the extra. It is a good portion and tastes wonderful. I substituted out a few veggies with what I had on hand and it was perfect. This is a keeper. (I ate with brown rice)
Excellent, quick & easy - great weeknight meal! I served over brown rice and chopped some sugar snap peas in lieu of snow peas as that is what I had on hand, but otherwise made as directed. My chicken pieces took a bit longer than stated to get done, but since I had prechopped the bell pepper, the dish still only took ~25 minutes to make. The sauce was amazing; cornstarch really helped it be a thick glaze on the whole dish and acts a lot more like dishes you would enjoy at a restaurant. Next time for preference I think I'll add more garlic and a jalapeno to the base. This recipe is definitely a keeper and a welcome addition to the weeknight rotation - enjoy!