Szechuan chicken stir-fry

Ingredients

2 Tbsp dark sesame oil, divided
1 cup chicken broth
4 Tbsp soy sauce
2 Tbsp rice vinegar
4-6 tsp chile paste (sambal oelek)
4 tsp cornstarch
2 Tbsp canola (or vegetable) oil, divided
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
1 yellow pepper, cut into strips
1 red bell pepper, cut into strips
1 cup snow peas (cut in half)
½ cup sliced onion
¾ cup sliced carrot
1 Tbsp grated fresh ginger
1 Tbsp chopped fresh garlic
2 cups cooked rice
Green onions, sliced (garnish)
Peanuts (garnish)

Directions

1. Combine 4 teaspoons sesame oil, chicken broth, soy sauce, rice vinegar, chile paste and cornstarch in a small bowl. Set aside.
Heat skillet over medium-high heat. Add 1-2 tsp sesame oil and 1 Tbsp canola (vegetable) oil; swirl. Add chicken; stir-fry 2 minutes (or until browned). Remove chicken from pan.
Add remaining 1 Tbsp canola (vegetable) oil; swirl. Add peppers, snow peas, onion, carrots, ginger, and garlic. Stir-fry 1-2 minutes (or until slightly softened). Add broth mixture; cook 30 seconds or until thick. Return chicken to pan; cook 5-10 minutes.
Spoon ½ cup rice onto a plate. Top with ¼ of chicken mixture. Garnish with green onions and peanuts.

main courses November 09, 2012 17:29

Author Submitted by: Nichole