After a week of predominately Asian meals I think I may be done with Asian food for awhile . . . certainly I have recovered from my overload of Italian food. Equilibrium has returned. Sort of (we made an amazing Pad Thai last night with Mango Salad but there are no pics so that one is not popping up here any time soon).This stir fry from the folks at Cooking Light has a long list of ingredients . . . so long that I know some might not attempt it. That would be a mistake for the results were worth it in our opinion. This stir fry is full of flavour and full of veggies which make it a great addition to the weekly menu.
Because stir fries cook so quickly you're best to have everything cut, measured, and ready to go before you heat up your wok. Once you start cooking it will cook quickly. Stopping to measure out some rice vinegar or even going to the pantry to find it will result in a plate of mushy, gray vegetables which no one will enjoy except perhaps your 95 year old grandma who likes her food soft!
Szechuan Chicken Stir Fry
1 tablespoon dark sesame oil, divided
1/2 cup fat-free, lower-sodium chicken broth
2 tablespoons lower-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons chile paste (such as sambal oelek)
2 teaspoons cornstarch
1/4 teaspoon salt
2 tablespoons canola oil, divided
1 pound skinless, boneless chicken breast halves, cut into bite-sized pieces
1 yellow bell pepper, cut into strips
1 red bell pepper, cut into strips
1 cup diagonally cut snow peas
1/2 cup vertically sliced onion
1 tablespoon grated peeled fresh ginger
1 tablespoon minced fresh garlic
2 cups hot cooked long-grain white rice
1/4 cup (1-inch) slices green onions
1/4 cup chopped unsalted roasted peanuts
Combine 2 teaspoons sesame oil and next 6 ingredients (through salt) in a small bowl. Heat a wok or large skillet over medium-high heat. Add remaining 1 teaspoon sesame oil and 1 tablespoon canola oil; swirl. Add chicken; stir-fry 2 minutes. Remove chicken from pan.
Add the remaining 1 tablespoon canola oil; swirl. Add bell peppers and next 4 ingredients (through garlic); stir-fry 1 minute. Add broth mixture; cook 30 seconds or until thick. Return chicken to pan; cook 4 minutes or until chicken is done. Spoon 1/2 cup rice onto each of 4 plates; top each with 1 cup chicken mixture, green onions, and peanuts.