SZECHUAN-STYLE CHICKEN STIR FRY

SZECHUAN-STYLE CHICKEN STIR FRY

INGREDIENTS

·         2 tsp toasted sesame oil , divided

·         1/2 cup fat-free reduced sodium chicken broth

·         2 Tbsp reduced sodium soy sauce

·         1 Tbsp rice vinegar

·         1 Tbsp sambal oelek (chili paste)

·         2 tsp cornstarch

·         1/2 tsp kosher salt

·         2 Tbsp canola oil , divided

·         1 lb. boneless, skinless chicken breasts , diced into bite sized pieces

·         1 red bell pepper , sliced

·         1 yellow bell pepper , sliced

·         1 cup snow peas , cut on the bias (diagonally) in half

·         1 1/2 Tbsp peeled fresh ginger , grated

·         1 1/2 Tbsp minced fresh garlic

·         1/4 cup green onions , sliced into 1 inch pieces

·         1/4 cup unsalted dry roasted peanuts , chopped

·         sesame seeds for garnish , optional

INSTRUCTIONS

1.      To a small mixing bowl, add 1 tsp sesame oil, chicken broth, soy sauce, rice vinegar, chili paste, cornstarch and salt. Whisk together and set aside.

2.      Add remaining 1 tsp sesame oil and 1 Tbsp canola oil to a large skillet or wok and heat over MED-HIGH heat. Add chicken pieces and cook for 2 minutes, until lightly browned. Remove to a plate.

3.      Add remaining 1 Tbsp canola oil to skillet and add bell peppers, peas, and onion. Cook for 1 minute. Add ginger and garlic and cook 30 seconds.

4.      Pour in broth mixture and cook 30 seconds to a minute. Add chicken back to skillet and cook 3-4 minutes, until chicken is cooked through and sauce is thick and rich.

5.      Top with green onions and chopped peanuts. Serve over riced cauliflower.

Source  https://www.thechunkychef.com

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