Szechuan Chicken Stir-Fry

I’m obsessed with making a stir-fry during the week. The trick is to have all the ingredients prepped and ready to go before you start to cook so that every element can go in at exactly the right moment.

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Szechuan Chicken Stir-Fry
I'm obsessed with making a stir-fry during the week. The trick is to have all the ingredients prepped and ready to go before you start to cook so that every element can go in at exactly the right moment.
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Serves
4  
Total Time
25 min
Total Time
25 min
2000 calories
145 g
386 g
81 g
169 g
14 g
1448 g
2224 g
16 g
0 g
61 g
Nutrition Facts
Serving Size
1448g
Servings
4
Amount Per Serving
Calories 2000
Calories from Fat 708
% Daily Value *
Total Fat 81g
124%
Saturated Fat 14g
72%
Trans Fat 0g
Polyunsaturated Fat 23g
Monounsaturated Fat 38g
Cholesterol 386mg
129%
Sodium 2224mg
93%
Total Carbohydrates 145g
48%
Dietary Fiber 14g
54%
Sugars 16g
Protein 169g
Vitamin A
110%
Vitamin C
933%
Calcium
24%
Iron
61%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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For the Stir-Fry Sauce
  1. 1 tablespoon sesame oil
  2. 1/2 cup organic low sodium chicken broth
  3. 2 tablespoons coconut aminos
  4. 1 tablespoon organic rice vinegar
  5. 2 teaspoons chili paste
  6. 2 teaspoons cornstarch
  7. 1/4 teaspoon salt
For the Stir-Fry
  1. 2 tablespoons canola oil, divided
  2. 1 pound skinless, boneless chicken breast halves, cut into bite-sized pieces
  3. 1 yellow bell pepper, cut into strips
  4. 1 red bell pepper, cut into strips
  5. 1 cup diagonally cut snow peas 1/2 cup vertically sliced onion
  6. 1 tablespoon grated peeled fresh ginger
  7. 1 tablespoon minced fresh garlic
  8. 2 cups hot cooked long-grain white rice
  9. 1/4 cup (1-inch) slices green onions
  10. 1/4 cup chopped unsalted roasted peanuts
Make the Stir-Fry Sauce
  1. Combine all the sauce ingredients in a bowl.
Cook the chicken
  1. Heat a wok or large skillet over medium-high heat.
  2. Add remaining 1 teaspoon sesame oil and 1 tablespoon canola oil; swirl.
  3. Add chicken; stir-fry 2 minutes.
  4. Remove chicken from pan.
Make the Stir-Fry
  1. Add canola oil to a hot pan, swirl.
  2. Add the peppers, snow peas, garlic and ginger
  3. Stir-fry 1 minute.
  4. Add the stir fry sauce
  5. Cook 30 seconds or until thick.
  6. Return chicken to pan; cook 4 minutes or until chicken is done.
  7. Spoon 1/2 cup rice onto each of 4 plates; top each with 1 cup chicken mixture, green onions, and peanuts.
Adapted from Cooking Light
Beta Nutrition
calories
2000
fat
81g
protein
169g
carbs
145g
Full Info.
Adapted from Cooking Light
Jessy + Melissa https://www.jessyandmelissa.com/