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Spicy Szechuan Chicken Stir-Fry

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I love this light and healthy Szechuan Chicken Stir-Fry! Chicken is quickly stir-fried with garlic, ginger, vegetables in a delicious sauce!
Course dairy free
Cuisine Chinese, Szechuan
Keyword bell peppers, chicken, garlic, ginger, poultry, rice
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 6 servings
Calories 339
Author Laurie McNamara

Ingredients

FOR THE SAUCE:

  • 5 teaspoons toasted sesame oil divided
  • 2/3 cup low-sodium chicken broth
  • 2 tablespoons low-sodium tamari or low-sodium soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons chili paste like sambal oelek

FOR THE STIR-FRY:

  • 2 pinches kosher salt
  • 2 pinches ground white pepper
  • pounds boneless skinless chicken breasts cut into bite size pieces
  • 2 heaping tablespoons peeled and finely minced fresh ginger or a 2 inch piece
  • 1 tablespoon fresh garlic pressed or minced (about 4 cloves)
  • 1/2 red bell pepper sliced into strips
  • 1/2 orange bell pepper sliced into strips
  • 1/2 yellow bell pepper sliced into strips
  • 1/3 pound snow peas or about 1 cup, cleaned and ends trimmed
  • 1/2 medium red onion sliced vertically
  • 1 tablespoon cornstarch plus 1 tablespoon cool water to make slurry
  • 3 cups cooked long grain white or brown rice for serving
  • 1/4 cup sliced green onions for garnish
  • 1/4 cup lightly salted peanuts roughly chopped (for garnish)

Instructions

  • In a small bowl or measuring cup; add two teaspoons of the toasted sesame oil, the broth, tamari, rice vinegar and chili paste. Whisk to combine.
  • Heat up your wok over medium-high heat. Add a tablespoon of sesame seed oil and swirl the pan to coat.
  • Season the chicken with a few pinches of kosher salt and white pepper. Working in batches of two, add in half of the chicken in a single layer and stir-fry 2-3 minutes or until golden and fully cooked. Remove to a clean plate and repeat with the remaining chicken.
  • Next, add in the ginger and garlic. Cook for 1 minute before adding in the peppers, snow peas and onion. Stir-fry the veggies for 2-3 minutes or until they glisten. Add the chicken back in and toss together with the vegetables.
  • Next add broth mixture and bring to a boil. Quickly stir the corn starch with the water and add to the stir-fry, cook for 1 to 2 minutes or until the sauce has thickened.
  • Serve the Szechuan chicken stir-fry over rice and garnish with a few green onions and chopped peanuts.

Nutrition

Serving: 1g | Calories: 339kcal | Carbohydrates: 31g | Protein: 30g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 635mg | Potassium: 681mg | Fiber: 2g | Sugar: 3g | Vitamin A: 994IU | Vitamin C: 62mg | Calcium: 44mg | Iron: 2mg