Szechuan Chicken Stir Fry

This recipe is yummy and chock full of vegetables! It is from Cooking Light's Jan/Feb 2012 issue. It is a little spicy but you could always leave the chili paste out or reduce the amount, especially if you are serving this to the little ones. It takes a little time to chop the veggies but it is well worth it. This recipe is great because you do not overcook the vegetables, they should still have a little crunch after cooking!

SZECHUAN CHICKEN STIR FRY

Serves: 4

1 Tbs sesame oil

1/2 cup low sodium chicken broth

2 Tbs gluten free soy sauce such as tamari

1 Tbs rice vinegar

2 tsp chili paste (found in asian isle)

2 tsp cornstarch

1/4 tsp sea salt

2 Tbs canola oil

1 lb boneless, skinless chicken breasts cut into bite size pieces

1 yellow bell pepper, sliced

1 red bell pepper, sliced

1 cup diagonally cut snap peas

1/2 cup sliced onion

1 tsp ground ginger

1 Tbs minced garlic

1/4 cup sliced green onions

1/4 cup chopped raw peanuts (if you cannot find organic peanuts, leave them out)

2 cups cooked quinoa

1. Combine 2 tsp sesame oil and next 6 ingredients in a small bowl. Heat a large skillet over medium high heat. Add remaining 1 tsp sesame oil and 1 Tbs canola oil. Add chicken, stir fry 2 minutes. Remove chicken to a plate. 

2. Add remaining 1 Tbs canola oil, swirl to coat pan. Add bell peppers and next 4 ingredients. Stir fry 1 minute. Add broth mixture, cook 30 seconds until thick. Return chicken to pan and cook 4 minutes or until chicken is done. 

3. Spoon 1/2 cup quinoa into a bowl and top with 1 cup chicken mixture, green onions and peanuts.