Szechuan Chicken Stir-Fry

Healthy food shouldn’t taste this good! The brown rice does up the carb count, but it’s full of fiber and nutrition.

4 tsp dark sesame oil, divided
1 cup fat-free, lower-sodium chicken broth
1/4 cup lower-sodium soy sauce
2 Tbs rice vinegar
2 tsp chile paste (such as sambal oelek)
4 tsp cornstarch
2 Tbs canola oil, divided
1 lb skinless, boneless chicken breast halves, cut into bite-sized pieces
1 medium yellow bell pepper, cut into strips
1 medium red bell pepper, cut into strips
1 cup diagonally cut snow peas
1/2 cup vertically sliced onion
1 Tbs grated peeled fresh ginger
1 Tbs minced fresh garlic
2 cups hot cooked brown rice
1/4 cup (1-inch) slices green onions

1. Combine 1 tablespoon 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 teaspoon sesame oil and 1 tablespoon canola oil; swirl. Add chicken; stir-fry 2 minutes. Remove chicken from pan.
2. Add remaining 1 tablespoon canola oil; swirl. Add bell peppers 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 4 plates; top each with 1 cup chicken mixture and green onions.

Servings: 4


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