It’s apparent on the blog that I’m pretty much obsessed with homemade stir fries. My week night cooking at home consists of Chinese food and Indian food. These types of dinners are just so easy and ridiculously tasty.
I found this recipe in the January/February issue of Cooking Light, and I’ve changed in up a few ways to make it work for what I keep in stock at my house. First instance, this little jar of goodness is the star of this recipe. It makes it what it is — which is straight up heavenly.
I’m not sure how you could go wrong with these veggies, smothered in a delicious creamy, semi-spicy sauce. I can’t help myself, but every time I make this recipe, which is literally every other week, I steal a pepper and snap pea right out of the burning hot wok.
All I can do on this blog of mine is share recipes that I love. Well, guys, this might be my very favorite recipe of all of 2013. I’m in love, and I have a feeling I’m going to be making this recipe for years and years to come. I hope you enjoy it, too!
Szechuan Chicken Stir Fry
Adapted from Cooking Light
1/2 cup chicken broth
2 teaspoons sesame oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons chili garlic sauce
2 teaspoons cornstarch
1/4 teaspoon salt
2 tablespoons canola oil, divided
1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
1 onion, cut in half and then sliced
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 cup sugar snap or snow peas
1 tablespoon grated peeled ginger
1 tablespoon minced garlic
2 green onions, sliced for garnish
1/4 cup chopped peanuts, for garnish
Serve on top of cooked brown rice
1. In a measuring cup, combine chicken broth, sesame oil, soy sauce, rice vinegar, chili garlic sauce, cornstarch, and salt. Set aside.
2. Heat a wok or large skillet over medium-high heat. Add 1 tablespoon canola oil to hot pan, stir fry chicken for about 2 minutes. Remove chicken from pan, and set aside.
3. Add 1 tablespoon canola oil to hot pan. Stir fry onion for 1 minute. Stir in bell peppers for 1 minute. Stir in sugar snap peas, ginger, and garlic, and stir for 1 minute. Stir in the sauce, cooked chicken, and lower heat to simmer for about 3-5 minutes until sauce is thick and chicken is cooked through. Spoon stir fry over hot cooked rice. Garnish with green onions and peanuts.