Szechuan Chicken Stir-Fry

Hands-on time 25 mins
Total time 25 mins
Yield

Serves 4

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

How to Make It

  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. 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.

Also appeared in: Cooking Light, January, 2012;