How can you take a favourtie weeknight staple and turn it into something with a fresh new twist?
Easy! I'll show you how with this new recipe.
And yes... we're talking chicken today. It's one of the most common protein sources of a clean eating diet and for weight lifters alike (if you're a meat eater). It's lean and provides important proteins for muscle growth while being relativley low in caloric content when compared to others. I know it can get pretty boring eating chicken breast so often. When that happens to me I either go for a vegan option and/or come up with a new tasty way to cook chicken using fresh herbs and spices as my main source of flavour.
This is a fresh new way to take on your weeknight chicken dinner. It's got all the tasty flavours of Chinese take-out and it's way easier to make than you might think! It's also way healthier and faster!
Szechuan cusine is typically spicy and hot, however that's not always the case. This recipe has a nice zip of heat to it thanks to the chili paste and fresh ginger. You can always tone it down a notch if you'd like a little less heat. For example, instead of 2 teaspoons of chili paste you can cut that back to 1, or a 1/2 teaspoon if you really like things mild or don't like heat. Whatever you prefer!
This is such an easy and quick chicken dish to make on a weeknight.
Served overtop of a steaming hot bowl of quinoa for a complete meal. Clean eating at it's best!
Szechuan Chicken Stir-Fry
Cook Time: about 30 minutes
Ingredients (serves 4)
- 1 tablespoon dark sesame oil, divided
- 1/2 cup fat-free no salt added chicken broth
- 1 tablespoons low sodium tamari (or soy sauce)
- 1 tablespoon rice vinegar
- 1/2 - 2 teaspoons chili paste (such as sambal oelek)
- 2 teaspoons arrowroot powder
- 1 tablespoon olive oil, divided
- 1 pound skinless, boneless chicken breast, cut into bite-sized pieces
- 1 yellow bell pepper, cut into strips
- 1 red bell pepper, cut into strips
- 1 cup sliced snow peas
- 1/2 cup onion, sliced vertically
- 1 tablespoon grated peeled fresh ginger
- 1 tablespoon minced fresh garlic
- 1 cup cooked quinoa
- 1/4 cup sliced green onions
- 1/4 cup unsalted peanut halves (optional)
Set oven to 175˚F and place 4 bowls or plates to warm.
In a small bowl, combine 2 teaspoons sesame oil, chicken broth, tamari, rice vinegar, chili paste, and arrowroot powder. Heat a large skillet over medium-high heat. Add remaining 1 teaspoon sesame oil and 1/2 tablespoon olive oil; swirl to coat the pan. Add chicken and stir-fry for 2 - 4 minutes, until no longer pink. Remove chicken from pan and set aside.
Add remaining 1/2 tablespoon olive oil to the pan; swirl. Add red + yellow bell peppers and next 4 ingredients (through garlic); stir-fry 3 minutes. Add broth mixture, stir, and cook 30 seconds until thick. Return chicken to the pan; cook 4 minutes or until chicken is done.
Spoon 1/2 cup cooked quinoa into each of the 4 separate warmed bowls. Divide the stir fry mix between the bowls (about 1 cup) and garnish with sliced green onions, and peanuts.
Feel free to cut back on the chili paste if you prefer less heat. Instead of a full 2 teaspoons try 1/2 - 1 teaspoon. You can also cut the ginger down to 1/2 tablespoon for less heat as well. Just remember if your cutting down on either ingredient that they both add to the overall flavour of the dish.