Szechuan-Style Chicken Stir Fry
So simple to make, this szechuan-style chicken stir fry comes together in just minutes, is full of flavor, and is only 5 smart points per serving!
Servings: 4 servings
Calories: 316kcal
Ingredients
- 2 tsp toasted sesame oil , divided
- 1/2 cup fat-free reduced sodium chicken broth
- 2 Tbsp reduced sodium soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp sambal oelek (chili paste)
- 2 tsp cornstarch
- 1/2 tsp kosher salt
- 2 Tbsp canola oil , divided
- 1 lb. boneless, skinless chicken breasts , diced into bite sized pieces
- 1 red bell pepper , sliced
- 1 yellow bell pepper , sliced
- 1 cup snow peas , cut on the bias (diagonally) in half
- 1 medium yellow onion , sliced
- 1 1/2 Tbsp peeled fresh ginger , grated
- 1 1/2 Tbsp minced fresh garlic
- 1/4 cup green onions , sliced into 1 inch pieces
- 1/4 cup unsalted dry roasted peanuts , chopped
- sesame seeds for garnish , optional
Instructions
- To a small mixing bowl, add 1 tsp sesame oil, chicken broth, soy sauce, rice vinegar, chili paste, cornstarch and salt. Whisk together and set aside.
- Add remaining 1 tsp sesame oil and 1 Tbsp canola oil to a large skillet or wok and heat over MED-HIGH heat. Add chicken pieces and cook for 2 minutes, until lightly browned. Remove to a plate.
- Add remaining 1 Tbsp canola oil to skillet and add bell peppers, peas, and onion. Cook for 1 minute. Add ginger and garlic and cook 30 seconds.
- Pour in broth mixture and cook 30 seconds to a minute. Add chicken back to skillet and cook 3-4 minutes, until chicken is cooked through and sauce is thick and rich.
- Top with green onions and chopped peanuts. Serve over riced cauliflower.
Notes
Can be served over white rice instead of riced cauliflower, but that will increase the points value.
Nutrition
Calories: 316kcal | Carbohydrates: 12g | Protein: 28g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 874mg | Potassium: 726mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1355IU | Vitamin C: 111.5mg | Calcium: 34mg | Iron: 1.7mg
