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Sichuan Chicken

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 by 4 people
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Makes: 6  servings Prep 15 mins Cook 15 mins
Sichuan Chicken
Nutrition Facts

Servings Per Recipe 6


  • Amount Per Serving
  • cal.(kcal)373
  • Fat, total(g)8
  • chol.(mg)68
  • sat. fat(g)1
  • carb.(g)42
  • fiber(g)5
  • pro.(g)33
  • sodium(mg)339

Percent Daily Values are based on a 2,000 calorie diet

Ingredients
  • 1/2 cup  low-sodium chicken broth
  • 2 tablespoons  light soy sauce
  • 2 tablespoons  rice vinegar
  • 2 teaspoons  cornstarch
  • 1 teaspoon  sugar
  • 1 - 2 teaspoons  Sriracha (Thai chile and garlic sauce)
  • 1 tablespoon  canola oil
  • 1 1/2 pounds  boneless, skinless chicken breast, cut into 1-inch chunks
  • 8 ounces  sliced white mushrooms
  • 1 sweet red pepper, seeded and chopped
  • 1 medium onion, peeled and chopped
  • 3 ribs celery, chopped
  • 1 can (8 ounces) diced water chestnuts, drained
  • 1/4 cup  chopped peanuts
  • 3 cups  cooked white rice

Directions

1. In a medium bowl, mix together broth, soy sauce, vinegar, cornstarch, sugar and Sriracha sauce. Set aside.

2. Heat oil in a large nonstick skillet or wok over medium-high heat. Add chicken and stir-fry for 6 to 7 minutes, until no longer pink inside. Remove to a plate and keep warm. Add mushrooms, red pepper, onion and celery to skillet and stir-fry for 6 minutes until vegetables are crisp-tender. Stir in reserved broth and soy sauce mixture, water chestnuts and cooked chicken. Simmer for 2 minutes, stirring occasionally, until thickened and water chestnuts and chicken are heated through.

3. Sprinkle with chopped peanuts and serve with cooked white rice.

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