It’s been a few months since I’ve made a stir-fry and summer is the best time to make them so here we are! A quick and flavorful stir-fry that’s perfect for those fresh summer peppers and snow peas. Plus it’s an entree your whole family will enjoy!
There are so many things I love about this stir fry, but first off let’s talk about the peanuts. Those to me are the highlight of this stir-fry (which may seem funny because they’re just a finishing touch) but I just can never get enough of that peanuty crunch on asian food. Addictive! Which is why I used 1/2 cup, let’s not be skimpy, right? Another thing I love is the sesame oil and sambal oelek, the first brings loads of flavor while the second gives it that crave worthy heat (and you better believe I was spooning plenty more over my serving). Of course I love the fact that everything is cooked in one skillet and that I already have most of the ingredients on hand at all times (the only thing I don’t always have on hand are the veggies, everything else is a staple in my house). So while it does look like a long ingredients list don’t worry you probably have most of it too. If you like asian food then this is one to add to the rotation! It’s deliciously saucy, perfectly hearty, it makes for a great weeknight meal, and of course, it will leave you wanting more!
Szechuan Chicken Stir-Fry
Yield: About 5 servings
- 3/4 cup low-sodium chicken broth
- 3 1/2 Tbsp soy sauce
- 1 1/2 Tbsp sesame oil
- 1 1/2 Tbsp sambal oelek (use more or less to taste)
- 1 Tbsp rice vinegar
- 1 Tbsp granulated sugar
- 4 tsp cornstarch
- 1 1/4 lbs boneless , skinless chicken breast, diced into 1-inch cubes
- 2 Tbsp olive oil , divided
- 1/2 of a medium yellow onion , sliced from top to root
- 1 Tbsp peeled and minced fresh ginger
- 3 cloves garlic , minced (1 Tbsp)
- 1 yellow bell pepper , diced into short strips
- 1 red bell pepper , diced into short strips
- 1 1/3 cups diagonally sliced snow peas
- 1/2 cup unsalted roasted peanuts , chopped
- Sliced green onions , sesame seeds, and prepared rice, for serving
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