Side Pannel
20-Minute Skinny Szechuan Chicken

- Prep Time: 10 minutes
- Cooking Time: 10-minutes
- Serves: 4-servings
20-Minute Skinny Szechuan Chicken
- Recipe Submitted by Herb on 11/20/2014
Category: Dinner Party, Peppers, Sauces, Chicken
Ingredients List
- 1 lb. boneless, skinless chicken breasts, sliced thin
- 3 Tbsp. hoisin sauce, divided
- 2 Tbsp. cornstarch, divided
- ½ 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
- ¼ c. unsalted, dry-roasted peanuts
Directions
1. In a medium bowl, toss together the chicken, 1 Tbsp. of the hoisin sauce, and 1 Tbsp. of the cornstarch. Set aside.
2. Whisk together the remaining 2 Tbsp. hoisin sauce, 1 Tbsp. cornstarch, broth, vinegar, brown sugar, chili-garlic sauce in a small bowl; set aside.
3. Heat a nonstick wok or large, deep skillet over medium-high heat for three or four minutes. Add the oil and then the chicken. Stir-fry until almost cooked through, 2-3 minutes. Add the ginger and garlic, cook for another 15 seconds.
4. Add in 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 chicken is cooked through (about one minute). Serve hot over a bed of white rice.
2. Whisk together the remaining 2 Tbsp. hoisin sauce, 1 Tbsp. cornstarch, broth, vinegar, brown sugar, chili-garlic sauce in a small bowl; set aside.
3. Heat a nonstick wok or large, deep skillet over medium-high heat for three or four minutes. Add the oil and then the chicken. Stir-fry until almost cooked through, 2-3 minutes. Add the ginger and garlic, cook for another 15 seconds.
4. Add in 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 chicken is cooked through (about one minute). Serve hot over a bed of white rice.
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