Szechuan Chicken Stir-Fry
A hearty stir fry packed with tender chicken and nutritious veggies. It's tossed with a flavorful, spicy sauce and finished with peanuts for a nice crunch. Serve with white, brown or cauliflower rice.
low-sodium chicken broth
(use more or less to taste)
boneless, skinless chicken breast,
cut into 1-inch cubes
of a medium yellow onion,
sliced from top to root
peeled and minced fresh ginger
minced (1 Tbsp)
yellow bell pepper,
diced into short strips
red bell pepper,
sliced into strips
diagonally sliced snow peas
unsalted roasted peanuts,
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, 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
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.
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