Szechuan Chicken Stir-Fry

If you want to add more gluten free and dairy free recipes to your recipe box, Szechuan Chicken Stir-Fry might be a recipe you should try. This recipe serves 5 and costs $2.47 per serving. One serving contains 369 calories, 32g of protein, and 20g of fat. 248 people have made this recipe and would make it again. It works well as a main course. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up skinless boneless chicken breast, granulated sugar, snow peas, and a few other things to make it today. It is brought to you by Cooking Classy. All things considered, we decided this recipe deserves a spoonacular score of 90%. This score is great. If you like this recipe, you might also like recipes such as Szechuan Chicken Stir-Fry, Spicy Szechuan Chicken Stir-Fry, and Easy Szechuan Chicken Stir Fry.

Servings: 5

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Ingredients:

4 tsp cornstarch

1 Tbsp peeled and minced fresh ginger

3 cloves garlic, minced (1 Tbsp)

1 Tbsp granulated sugar

Sliced green onions, sesame seeds, and prepared rice, for serving

3/4 cup low-sodium chicken broth

2 Tbsp olive oil, divided

1 red bell pepper, diced into short strips

1 Tbsp rice vinegar

1/2 cup unsalted roasted peanuts, chopped

Salt

1 1/2 Tbsp sesame oil

1 1/4 lbs boneless, skinless chicken breast, diced into 1-inch cubes

1 1/3 cups diagonally sliced snow peas

3 1/2 Tbsp soy sauce

1 yellow bell pepper, diced into short strips

1/2 of a medium yellow onion, sliced from top to root

1 1/2 Tbsp sambal oelek (use more or less to taste)

Equipment:

frying pan

whisk

Cooking instruction summary:

For the sauce:In a small mixing bowl whisk together chicken broth, soy sauce, sesame oil, sambal oelek, rice vinegar, sugar and cornstarch until well combined (make sure there aren't lumps of cornstarch, whisk it well), set aside.For the stir-fry:Heat 1 Tbsp oil in a 12-inch non-stick skillet over medium-high heat. Add chicken, season lightly with salt (about 1/4 tsp) and cook, turning occasionally until chicken has cooked through (center should register 165), 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.Recipe source: adapted from Cooking Light

 

Step by step:

For the sauceIn a small mixing bowl whisk together chicken broth, soy sauce, sesame oil, sambal oelek, rice vinegar, sugar and cornstarch until well combined (make sure there aren't lumps of cornstarch, whisk it well), set aside.For the stir-fry

1. Heat 1 Tbsp oil in a 12-inch non-stick skillet over medium-high heat.

2. Add chicken, season lightly with salt (about 1/4 tsp) and cook, turning occasionally until chicken has cooked through (center should register 165), about 6 minutes.

3. Transfer to a plate.

4. Heat remaining 1 Tbsp oil in skillet.

5. Add onion, ginger and garlic and saute 1 minute.

6. Add in bell peppers and snow peas and saute 2 minutes.

7. 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.

8. Serve warm over rice topped with peanuts, green onions and sesame seeds.Recipe source: adapted from Cooking Light


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