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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (210g) Recipe makes 4 servings The following items or measurements are not included below: 1 tablespoon rice wine vinegar |
||
| Calories 178 | ||
| Calories from Fat 50 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.6g | 8% | |
| Saturated Fat 0.9g | 4% | |
| Monounsaturated Fat 1.9g | ||
| Polyunsaturated Fat 2.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 34mg | 11% | |
| Sodium 1114mg | 46% | |
| Potassium 504mg | 14% | |
| Total Carbohydrate 15.5g | 5% | |
| Dietary Fiber 2.5g | 9% | |
| Sugars 6.6g | ||
| Protein 17.4g | 34% | |
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SERVES 4
Ingredients
- 1 tablespoon corn oil
- 1 tablespoon sesame oil
- 2 boneless skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons cornstarch
- 3 garlic cloves, minced
- 1/4 cup soy sauce
- 1 tablespoon rice wine vinegar
- 1/2 red bell pepper, julienned
- 1 carrot, julienned
- 1 small zucchini, julienned
- 1/4 cup chicken broth
- 1 tablespoon light brown sugar
- 1 bunch scallion, cut diagonally in 1-inch pieces
- hot cooked rice
Directions
1
Heat the oils in a wok over high heat.2
Toss the cubed chicken breast in a bowl with the cornstarch to coat.3
Add the chicken and minced garlic to the wok and stir-fry until the chicken is lightly browned.4
Add the remaining ingredients except the scallions.5
Cover and cook for three minutes.6
Add the scallions.7
Cover and cook for two more minutes.8
Serve with hot, cooked rice or fried rice.
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Featured Reviews for This Recipe
From: CaliforniaJan
On Dec 4, 2008
This is a tasty stir-fry, but lacked the heat I expect in Szechuan cuisine. I added red pepper sauce and enjoyed it with broccoli instead of zucchini, which is not in season now. That is the beauty of a stir-fry, almost all veggies work. I agree that the prep alone was 15 minutes as was the cooking, but we definitely ate it in less than 10! Made for Healthy Choices cooking tag, thanks for posting.
From: angie_pangie
On Nov 1, 2007
I'm so excited to be making these dishes for my husband - he loves Chinese and I hate paying for it! I doubled the sauce and added 1 1/2 tsp. of freshly ground crushed red pepper and 5 asian red peppers. I sprinkled with roasted peanuts at the end and it became our own Princess Chicken. My dh claimed the heat was "spot on"! Thank you so much for a great addition to our Chinese menu.
From: jackieblue
On Jan 29, 2005
We really enjoyed this, and it is very easy. I left out the carrot & zucchini and added baby corn and straw mushrooms. I also doubled the sauce (due to the extra veggies). I will make this again for sure.
From: Kettch23
On May 31, 2007
I made as directed except used lite soy sauce and cooked it for longer. Took awhile to get together, but cooked up in a snap. The vinegar flavor was definitely there, so if you dont like vinegar much maybe cut that back or put in more sugar (I love vinegar, so it was fine by me!) Thanks!
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