How To Make Szechuan Chicken Stir-Fry
This chicken stir-fry is loaded with bell peppers and snow peas. It has a spicy-savory sauce and some added crunch from the peanuts.
Serves:
Ingredients
For Sauce:
- ⅓cuplow sodium chicken broth
- 3½tbspsoy sauce
- 1½tbspsesame oil
- 1½tbspsambal oelek,use more or less to taste
- 1tbsprice vinegar
- 1tbspgranulated sugar
- 4tspcornstarch
For Stir Fry:
- 1¼lbschicken breast,boneless, skinless, cut into 1 inch cubes
- 2tbspolive oil,divided
- salt
- ½mediumyellow onion,sliced from top to root
- 1tbspfresh ginger,peeled and minced
- 3clovesgarlic,(1 tbsp), minced
- 1bell pepper,yellow, diced into short strips
- 1bell pepper,red, sliced into strips
- 1⅓cupssnow peas,diagonally sliced
- ½cuppeanuts,chopped, roasted and unsalted
For Serving:
- green onions,sliced
- sesame seeds
- prepared rice
Instructions
Sauce:
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In a small mixing bowl whisk together chicken broth, soy sauce, sesame oil, sambal oelek, rice vinegar, sugar and cornstarch until well combined, set aside.
Stir-fry
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Heat oil in a 12-inch non-stick skillet over medium-high heat.
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Add chicken, season lightly with salt and cook for about 6 minutes, turning occasionally until chicken has cooked through.
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Transfer to a plate. Heat remaining oil in skillet.
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Add onion, ginger and garlic and saute for 1 minute. Add in bell peppers and snow peas and saute 2 minutes.
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Whisk sauce mixture once more then pour into skillet over veggies. Cook and stir for about 2 minutes until sauce has thickened and veggies are tender.
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Toss in chicken and warm through, season with salt if needed.
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Serve warm over rice topped with peanuts, green onions and sesame seeds.
Nutrition
- Calories: 422.77kcal
- Fat: 27.55g
- Saturated Fat: 5.33g
- Trans Fat: 0.12g
- Monounsaturated Fat: 13.52g
- Polyunsaturated Fat: 6.88g
- Carbohydrates: 14.36g
- Fiber: 3.31g
- Sugar: 6.88g
- Protein: 30.13g
- Cholesterol: 72.57mg
- Sodium: 728.23mg
- Calcium: 51.27mg
- Potassium: 600.84mg
- Iron: 2.57mg
- Vitamin A: 131.23µg
- Vitamin C: 79.63mg
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