ngredients
- 1 lb skinless, boneless chicken breast, cut into bite-size pieces
- 1 1/2 cups fresh broccoli florets
- 1 small yellow onion, chopped
- 1 red bell pepper, chopped
- 1 green onion, finely chopped
- 3 cloves minced garlic
- 1 tsp reduced-sodium soy sauce
- 1/4 cup dry-roasted peanuts
- 1 tbsp fresh ginger, minced
- 1 tsp canola oil
- 1 1/2 tsp cornstarch
Sauce
- 3 tbsp fat-free chicken broth
- 1/4 tsp cornstarch
- 2 tsp balsamic vinegar
- 1 tbsp tomato paste
- 1 tsp reduced-sodium soy sauce
- 1/2 tsp crushed red pepper
- 1/2 tsp ground coriander
- 1/4 tsp black pepper
- 1 tsp brown sugar
- 1/2 tsp sesame oil
Preparation
Transfer to a serving dish and sprinkle with scallions. Serve immediately.
To prepare Szechuan sauce: Whisk broth, tomato paste, vinegar, sugar, soy sauce, sesame oil, cornstarch, coriander, black pepper, and crushed red pepper in a small bowl.
To prepare chicken: Combine chicken, cornstarch, and garlic in a medium bowl; mix thoroughly.
Heat a 14-inch flat-bottomed wok or large skillet over high heat. Add oil into the pan, then add ginger and onion. Stir-fry for about 30 seconds.
Add the chicken mixture. Cook until the chicken begins to brown, about 2 minutes. Continue stir-frying until lightly browned on all sides, another 1–2 minutes.
Add broccoli, peanuts, and bell pepper and stir-fry for 1 minute.
Stir the Szechuan sauce into the pan and stir-fry until the chicken is just cooked through and the sauce is slightly thickened and glossy, 30 seconds to 1 minute.
