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Sichuan Chicken

Sichuan Chicken

Nutrition Facts
  • cal. (kcal) 373
Sichuan Chicken
  • Makes: 6 servings
  • Prep: 15 mins
  • Cook: 15 mins
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Ingredients

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  • 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.

Nutrition Information for Sichuan Chicken

Servings Per Recipe: 6
PER SERVING: 373 cal., 8 g total fat (1 g sat. fat), 68 mg chol., 339 mg sodium, 42 g carb. (5 g fiber), 33 g pro.

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