Szechuan Chicken Stir-Fry
Ingredients
The sauce
-
¾
cup
low-sodium chicken broth
-
3½
Tbsp
soy sauce
-
1½
Tbsp
sesame oil
-
1½
Tbsp
sambal oelek
-
1
Tbsp
rice vinegar
-
1
Tbsp
granulated sugar
-
4
tsp
cornstarch
The stir fry
-
1¼
lbs
boneless, skinless chicken breast
-
2
Tbsp
olive oil
-
to taste
salt
-
½
medium
yellow onion
-
1
Tbsp
fresh ginger
-
3
cloves
garlic
-
1
yellow
bell pepper
-
1
red
bell pepper
-
1⅓
cups
snow peas
-
½
cup
unsalted roasted peanuts
-
to serve
sliced green onions
-
to serve
sesame seeds
-
to serve
prepared rice
Instructions
- Whisk together all the sauce ingredients and set aside.
- Heat 1 Tbsp of oil in a skillet over medium-high heat and cook the chicken until no longer pink, then transfer to a plate.
- In the same skillet, sauté onion, ginger, and garlic until fragrant.
- Add bell peppers and snow peas, sauté for another 2 minutes.
- Pour the sauce over the veggies and cook until slightly thickened.
- Stir in the chicken and cook until warmed through.
- Serve over rice and top with sesame seeds, green onions, and peanuts.
Nutrition Facts (estimated)
Servings
5
Calories
372
Total fat
20g
Total carbohydrates
16g
Total protein
31g
Sodium
954mg
Cholesterol
72mg
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