Szechuan Chicken Stir Fry

This Simple Cooking with Heart recipe will get you to put that Chinese take-out menu back in the drawer. You won't believe how easy this is to make at home and how great it tastes, too.

Nutrition Facts

Szechuan Chicken Stir Fry


455 Per Serving


34g Per Serving


7g Per Serving

Cost Per ServingCost Per Serving

Calories 455
Total Fat 7.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 2.5 g
Cholesterol 73 mg
Sodium 265 mg
Total Carbohydrate 64 g
Dietary Fiber 7 g
Sugars 4.2 g
Added Sugars 0 g
Protein 34 g


Servings  4  

  • non-stick Cooking spray
  • 1 lb. boneless, skinless chicken breasts or tenderloins (can substitute lean pork or beef), all visible fat discarded, cut into 1-inch cubes
  • 2 tsp. cornstarch
  • 1 Tbsp. low-sodium soy sauce
  • 1 tsp. jarred, minced garlic
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. ground ginger
  • 16 oz. frozen, packaged stir-fry vegetables
  • 1/4 cup low-sodium chicken broth
  • 2 Tbsp. chopped, unsalted, unoiled peanuts
  • 1 1/2 cups brown rice (cooked to package instructions)


Tip: Click on step to mark as complete.

  1. Spray a medium skillet with cooking spray. In a medium skillet, toss chicken, corn starch, soy sauce, ginger, garlic and red pepper flakes.
  2. Cook chicken over medium-high heat for 5 minutes, until no longer pink.
  3. Add vegetables and broth to skillet, reduce heat to medium, cover and cook 20 minutes, stirring occasionally.
  4. Top with peanuts and serve over brown rice.