Szechuan Chicken Stir-Fry

Servings: 5
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

Sauce

  • 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

Stir Fry

  • 1 1/4 lbs boneless, skinless chicken breast, cut into 1-inch cubes
  • 2 Tbsp olive oil, divided
  • Salt
  • 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, sliced into 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

Instructions

  1. 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, set aside.
  2. For the stir-fry: Heat 1 Tbsp oil in a 12-inch non-stick skillet over medium-high heat. 
  3. 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. 
  4. Transfer to a plate. Heat remaining 1 Tbsp oil in skillet.
  5.  Add onion, ginger and garlic and saute 1 minute. Add in bell peppers and snow peas and saute 2 minutes. 
  6. 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. 
  7. Toss in chicken and warm through, season with salt if needed. Serve warm over rice topped with peanuts, green onions and sesame seeds.

Recipe Notes

  • Recipe source: adapted from Cooking Light
  • This Szechuan chicken stir fry is great for meal prepping. Store the rice and stir fry mixture separately and reheat throughout the week!
  •  Add more or less sambal oelek to the chicken stir fry, depending on how spicy you want it to be.