Szechuan Chicken Stir-Fry

1 Tbsp. dark Sesame Oil, divided
1/2 cup fat-free, lower-sodium Chicken Broth
2 Tbsp. lower-sodium Soy Sauce
1 Tbsp. Rice Vinegar
2 tsp Chile Paste (such as sambal oelek)
2 tsp. Cornstarch
1/4 tsp. Salt
2 Tbsp. Canola Oil, divided
1 lb. skinless, boneless Chicken Breast halves, cut into bite-szed 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 onions
1 Tbsp. grated peeled fresh Ginger
1 Tbsp. 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 tsp. 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 tsp. sesame oil and 1 Tbsp. canola oil; swirl. Add chicken; stir-fry 2 minutes. remove chicken from pan. Add remaining 1 Tbsp. canola oil; swirl. Add bell pepper 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 the 4 plates top each with 1 cup chicken mixture, green onions and peanuts.

Serving Size: 1/2 cup rice and 1 cup chicken mixture

Number of Servings: 4

Recipe submitted by SparkPeople user SUPERMOM2BOYS.