Sichuan Chicken

Name: Sichuan Chicken Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 1/2 cup low-sodium chicken broth; 2 tablespoons light soy sauce; 2 tablespoons balsamic or rice vinegar; 2 teaspoons cornstarch; 1 teaspoon sugar; 1-2 teaspoons Sriracha (Thai chilie and garlic sauce); 1 tablespoon olive or canola oil; 1 1/2 pounds boneless skinless chicken breast cut into 1 inch chunks; 1 sweet red pepper seeded and chopped; 1 green pepper seeded and chopped; 1 medium onion peeled and chopped; 3 ribs celery chopped; 2 cups brown rice

Minutes to Prepare: 15
Minutes to Cook: 15

Number of Servings: 6

Ingredients

1/2 cup low-sodium chicken broth2 tablespoons light soy sauce2 tablespoons balsamic or rice vinegar2 teaspoons cornstarch1 teaspoon sugar1-2 teaspoons Sriracha (Thai chilie and garlic sauce)1 tablespoon olive or canola oil1 1/2 pounds boneless skinless chicken breast, cut into 1 inch chunks1 sweet red pepper, seeded and chopped1 green pepper, seeded and chopped1 medium onion, peeled and chopped3 ribs celery, chopped 2 cups brown rice

Directions

In med. bowl mix broth, soy sauce, vinegar, 1 tsp. cornstarch, sugar and Srirach sauce. Set aside.
Hear oil in large nonstick skillet or wok over meium-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 peppers, onion & celery to skillet and stir-fry for 6 minutes until vegetables are crisp-tener. Stir in reserved broth and soy sauce mixture and cooked chicken. Simmer for 2 minutes, stirring occasionally, until thickend and chicken is heated through.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user KW2532.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving