Healthy Szechuan Chicken Recipe

Ingredients

• 1 lb. boneless (skinless chicken breasts, sliced thin)
• 3 tablespoons hoisin sauce (divided)
• 2 Tbsp. cornstarch (divided)
• 1/2 c. fat-free (low sodium chicken broth)
• 2 Tbsp. rice vinegar
• 2 Tbsp. brown sugar
• 2 tsp. chili-garlic sauce (such as Huy Fong brand)
• 1 Tbsp. peanut (or canola oil)
• 2 cloves garlic (minced)
• 1 Tbsp. minced fresh ginger
• 1 green bell pepper (chopped)
• 2 medium carrots (very thinly sliced on a diagonal)
• 1/4 c. unsalted (dry-roasted peanuts)

Instructions

1. 1

   In a medium bowl, toss together the chicken, 1 tbsp. of the hoisin sauce, and 1 tbsp. of the cornstarch. Set aside.

2. 2

   Whisk together the remaining 2 tbsp. hoisin sauce, 1 tbsp. cornstarch, broth, vinegar, brown sugar, and chili-garlic sauce in a small bowl; set aside.

3. 3

   Heat a nonstick wok or deep, large skillet over medium-high heat for three or four minutes. Add the oil, then the chicken. Stir-fry until almost cooked through, 2-3 minutes. Add the ginger and garlic, cook for another 15 seconds.

4. 4

   Add the bell pepper, carrots, and peanuts. Stir-fry until tender-crisp, 2 minutes. Pour in the hoisin sauce mixture and cook, stirring constantly, until the mixture boils, and the chicken is cooked through (about one minute). Serve hot over a bed of white rice.