I love serving this spicy chicken stir fry with plain basmati rice. In a large bowl, stir 1 tablespoon oil, 1 tablespoon soy sauce and 1 teaspoon cornstarch until smooth. I was I was able to share it. I hope next time it will taste better. In a large skillet or wok, combine chicken and pepper flakes; stir-fry over medium-high heat in 2 tablespoons of oil for 5 minutes or until meat juices run clear. Whisk to combine. Next time I may try zucchini. By Rena | Published on July 30, 2019 | Updated on September 14, 2019, Home » Main Courses » Spicy Chicken Stir Fry. And even if they don’t, you may want to stick with them anyway. Season the chicken with a few pinches of kosher salt and white pepper. Definitely a “keeper” – and I think this is as good as takeout!! Taste of Home is America's #1 cooking magazine. ","image":["https:\/\/www.simplyscratch.com\/wp-content\/uploads\/2012\/02\/Spicy-Szechuan-Chicken-Stir-Fry-l-SimplyScratch.com-18-720x720.jpg","https:\/\/www.simplyscratch.com\/wp-content\/uploads\/2012\/02\/Spicy-Szechuan-Chicken-Stir-Fry-l-SimplyScratch.com-18-720x540.jpg","https:\/\/www.simplyscratch.com\/wp-content\/uploads\/2012\/02\/Spicy-Szechuan-Chicken-Stir-Fry-l-SimplyScratch.com-18-720x405.jpg","https:\/\/www.simplyscratch.com\/wp-content\/uploads\/2012\/02\/Spicy-Szechuan-Chicken-Stir-Fry-l-SimplyScratch.com-18-735x491.jpg"],"recipeCategory":"dairy free","prepTime":"PT20M","cookTime":"PT25M","performTime":"PT25M","totalTime":"PT45M","recipeIngredient":["2 teaspoons plus 1 tablespoons dark sesame oil, divided","2\/3 cup low-sodium chicken broth","2 tablespoons low-sodium tamari (or low-sodium soy sauce)","1 tablespoon rice vinegar","2 teaspoons chili paste (like sambal oelek)","2 pinches kosher salt","2 pinches ground white pepper","1-1\/2 pounds boneless skinless chicken breasts, cut into bite size pieces","2 heaping tablespoons peeled and finely minced fresh ginger (or a 2 inch piece)","1 tablespoon fresh garlic, pressed or minced (about 4 cloves)","1\/2 a red bell pepper, sliced into strips","1\/2 an orange bell pepper, sliced into strips","1\/2 a yellow bell pepper, sliced into strips","1\/3 pound or about 1 cup snow peas, cleaned and ends trimmed","1\/2 a medium red onion, sliced vertically","1 tablespoon cornstarch plus 1 tablespoon cool water","3 cups cooked long grain white or brown rice, for serving","1\/4 cup sliced green onions (for garnish)","1\/4 cup lightly salted peanuts, roughly chopped (for garnish)"],"recipeInstructions":"In a small bowl or measuring cup; add two teaspoons of the toasted sesame oil, the broth, tamari, rice vinegar and chili paste. If you like this Spicy Chicken Stir Fry recipe please leave me a comment below and let me know what you think! I am here to help you prepare delicious, light, fresh meals that your whole family will love! | Our Kitchen Inventions, 2 teaspoons plus 1 tablespoons dark sesame oil, divided, 2 tablespoons low-sodium tamari (or low-sodium soy sauce), 2 teaspoons chili paste (like sambal oelek), 1-1/2 pounds boneless skinless chicken breasts, cut into bite size pieces, 2 heaping tablespoons peeled and finely minced fresh ginger (or a 2 inch piece), 1 tablespoon fresh garlic, pressed or minced (about 4 cloves), 1/2 a red bell pepper, sliced into strips, 1/2 an orange bell pepper, sliced into strips, 1/2 a yellow bell pepper, sliced into strips, 1/3 pound or about 1 cup snow peas, cleaned and ends trimmed, 1/2 a medium red onion, sliced vertically, 1 tablespoon cornstarch plus 1 tablespoon cool water, 3 cups cooked long grain white or brown rice, for serving, 1/4 cup sliced green onions (for garnish), 1/4 cup lightly salted peanuts, roughly chopped (for garnish). 2 tablespoons low-sodium tamari (or low-sodium soy sauce) "This zesty dish tastes so special we save it for family birthdays," relates Debbie Long of Elburn, Illinois. Your email address will not be published. Choose a lifestyle that you’re thrilled to stick with. Of course, not all diet plans follow this model. Click the button below…, And with that, I’ll go ahead and get out of your hair now! I'm Amanda: the smiling face behind Peppers & Pennies. your salt grinder…share where to find?? Ingredient list was super long, but I'm going to have to try it sometime. Stir-fry the broccoli, onion and garlic in remaining oil for 5-8 minutes or until tender. In a large skillet or wok, combine chicken and pepper flakes; stir-fry over medium-high heat in 2 tablespoons of oil for 5 minutes or until meat juices run clear. Stir-fry the broccoli, onion and garlic in remaining oil for 5-8 minutes or until tender. Add the chicken back in and toss together with the vegetables.Next add broth mixture and bring to a boil. Once the chicken is cooked thoroughly add the veggies back into the pan and mix. Meanwhile, quickly combine 1 tablespoon of corn starch with 1 tablespoon cool water. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! Add chicken; toss to coat. Required fields are marked *. Thanks! While the chicken is cooking, you will prepare the sauce. Your email address will not be published. Use your garlic press to press sliced "coins" of the ginger root, it minces it into small pieces but leaves the woody pulp behind. You can make this delicious chinese stir fry recipe in less than 30 minutes including prep time. Thank you! 2 teaspoons plus 1 tablespoons dark sesame oil, divided Remove and keep warm. Working in batches of two, add in half of the chicken in a single layer and stir-fry 2-3 minutes or until golden and fully cooked. My husband likes to add sriracha to his bowl because he’s a glutton for punishment, and to him, there’s no such thing as too spicy. We've eaten at least three Asian-style meals in the last week and I have one more planned this week. This is a simple, quick and easy SPICY chinese chicken stir fry. 2 pinches ground white pepper Both were amazing. This is surely conventional wisdom. This might be a little forward…but…will you marry me? An easy recipe that’s a hit with the whole family! Hi – just a “heads up” that I used your recipe for one of my cooking sessions – here’s a Shout Out to you on my blog today. Cook for 3-4 minutes on each side, or until chicken is browned and cooked through. Increase the heat to high, add the chicken strips and stir-fry for 3 minutes or until lightly browned and just cooked through. The bean sprouts mix perfectly with the spicy, sweet and tangy flavor profile of the sauce and provide a fresh and healthy punch. I love the flavor of basmati but most often we use brown rice or quinoa with this stir-fry recipe. My name is Michael Prevatt. Quickly stir the corn starch with the water and add to the stir-fry, cook for 1 to 2 minutes or until the sauce has thickened.Serve the Szechuan chicken stir-fry over rice and garnish with a few green onions and chopped peanuts. Add chicken; toss to coat. Winner-winner Szechuan Chicken Stir-fry for dinner! This is especially true if our activity levels are relatively high. The sauce sounds great, and all those beautiful veggies! It’s for this reason that, when a particular diet has been chosen, and it’s time to start prepping weight loss meals, you only want to seek out food and drink recipes that fit within that particular diet plan. ), a roughly equal amount of veggies consisting of broccoli (cut into florets), red cabbage (cut into shreds) and carrots (cut into matchsticks), cashews for peanuts (due to allergy), and udon noodles for rice. Heat chicken breasts over high heat in large wok with oil. Who needs take-out when you can have healthy Szechuan chicken in the comfort of your own home… in a snap?! While the chicken is cooking, make the sauce. It’s so much easier to absorb than an endless list of ingredients! All that aside, it’s great to have you here at DietRecipeVideos! BUT I believe you can buy them online http://www.meijer.com They are Katie Brown and are about $17 each , I made this last week and it was SUCH a hit!! I have been exactly that way lately. Yum. Spicy Szechuan Chicken Stir-Fry Click Here to Begin! I made this as directed but my husband really prefers his broccoli well cooked. I don't have a wok so I just use a regular pan. Quickly stir the corn starch with the water and add to the stir-fry, cook for 1 to 2 minutes or until the sauce has thickened.\n\nServe the Szechuan chicken stir-fry over rice and garnish with a few green onions and chopped peanuts.