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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