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.
- 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.
Recipe copyright © 2016 American Heart Association. This recipe is brought to you by the American Heart Association's Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visitheart.org/simplecooking.
|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|
|Total Carbohydrate||64 g|
|Dietary Fiber||7 g|
|Added Sugars||0 g|
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