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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Szechuan Chicken Stir Fry Recipe

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This recipe for Szechuan Chicken Stir Fry is from The Powers Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tablespoon dark sesame oil
1/2 cup fat free, low sodium chicken broth
2 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons chili paste
2 teaspoons cornstarch
1/4 teaspoon salt
2 tablespoons canola oil, divided
1 pound skinless, boneless chicken breast, cut into bite sized pieces
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1 cup snow peas, diagonally cut
1/2 cut sliced onion
1 tablespoon peeled and grated fresh ginger
1 tablespoon minced garlic
2 cups hot cooked long-grain rice
1/4 cup chopped green onion
Directions:
Directions:
1. Combine 2 teaspoon sesame oil and the next six ingredients in a bowl. Heat a large skillet (or wok) over medium high heat. Add the remaining sesame oil and 1 tablespoon canola oil, swirl. Add chicken, stir-fry 2 minutes. Remove chicken from pan.
2. Add remaining canola oil, swirl. Add bell pepper and the next four ingredients and stir fry one minute. Add broth mixture and cook until thick (1-2 minutes). Return chicken to the pan and cook 4 minutes or until chicken is done.
3. Divide rice among 4 plates. Top each with one fourth of the chicken mixture, and garnish with green onion.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Double this recipe! Your family will love it and leftovers are great for lunch!

This is a healthy food choice option! 420 calories per serving.

 

 

 

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