SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back |

Print | Page | 3x5 | 4x6
Select a size and use your browser's print button to print the page.

Sichuan Chicken

Makes: 6 servings Prep 15 mins Cook 15 mins

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.

nutrition facts

Servings Per Recipe 6
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