Szechuan Chicken Stir-Fry
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Category
Main Course
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Cusine
Asian
What do you need?
How to make?
Ingredients
3/4 cup low-sodium chicken broth
3 1/2 Tbsp soy sauce
1 1/2 Tbsp sesame oil
1 1/2 Tbsp sambal oelek
1 Tbsp rice vinegar
1 Tbsp granulated sugar
4 tsp cornstarch
1 1/4 lbs boneless, skinless chicken breast
2 Tbsp olive oil
Salt
1/2 of a medium yellow onion
1 Tbsp peeled and minced fresh ginger
3 cloves garlic
1 yellow bell pepper
1 red bell pepper
1 1/3 cups diagonally sliced snow peas
1/2 cup unsalted roasted peanuts
Sliced green onions
Directions
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 1 Tbsp oil in a 12-inch non-stick skillet over medium-high heat. Add chicken, season lightly with salt and cook, turning occasionally until chicken has cooked through , about 6 minutes. Transfer to a plate. Heat remaining 1 Tbsp oil in skillet. Add onion, ginger and garlic and saute 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 until sauce has thickened and veggies are tender, about 2 minutes. Toss in chicken and warm through, season with salt if needed. Serve warm over rice topped with peanuts, green onions and sesame seeds.