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.
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.
Heat oil in a 12-inch non-stick skillet over medium-high heat.
Add chicken, season lightly with salt and cook for about 6 minutes, turning occasionally until chicken has cooked through.
Transfer to a plate. Heat remaining oil in skillet.
Add onion, ginger and garlic and saute for 1 minute. Add in bell peppers and snow peas and saute 2 minutes.
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.
Toss in chicken and warm through, season with salt if needed.
Serve warm over rice topped with peanuts, green onions and sesame seeds.
- 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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