This recipe is from my sister, and is a great and satisfying dinner! It's a little spicy (though not much by my standards) but if you want to kick it up, just add more chili-garlic sauce! Yum!
Szechuan Chicken with Peanuts
1 lbs skinless boneless chicken breast, cut into thin strips
3 tbsp hoisin sauce
1/2 c low-sodium chicken broth
2 tbsp rice vinegar
2 tsp chili-garlic sauce
1 tbsp canola oil
1 tbsp minced peeled fresh ginger
2 garlic cloves, minced
1 green pepper, chopped
2 med. carrots, thinly sliced on a diagonal
1/4 cup unsalted, dry roasted peanuts
1. Combine the chicken, 1 tbsp hoisin sauce, and 1 tbsp of the cornstarch in a med bowl, toss well to coat and set aside. Combine the remaining 2 tbsp hoisin sauce, 1 tbsp cornstarch, the broth, vinegar, sugar, and chili-garlic sauce in a small bowl. Set aside.
2. Heat a nonstick wok or a large, deep skillet over med-high heat until a drop of water sizzles. Swirl in the oil, and then add the chicken. Stir-fry until almost cooked through, 2-3 mins. Add the ginger and garlic; stir-fry until fragrant, about 15 secs. Add the bell pepper, carrots and peanuts. Stir-fry until crisp-tender, about 2 mins. add the hoisin sauce mixture and cook, stirring constantly, until the mixture boils and thickens, and the chicken is cooked through, about 1 min.
per serving (1 cup)
11 g fat
(a little spicy!!!)