Szechuan Chicken Stir-Fry

Ingredients

• 3/4 cup low-sodium chicken broth
• 3 1/2 Tbsp soy sauce
• 1 1/2 Tbsp sesame oil
• 1 1/2 Tbsp sambal oelek
• 1 Tbsp rice vinegar
• 1 Tbsp granulated sugar
• 4 tsp cornstarch
• 1 1/4 lbs boneless, skinless chicken breast, cut into 1-inch cubes
• 2 Tbsp olive oil, divided
• Salt
• 1/2 of a medium yellow onion, sliced from top to root
• 1 Tbsp peeled and minced fresh ginger
• 3 cloves garlic, minced, 1 Tbsp
• 1 yellow bell pepper, diced into short strips
• 1 red bell pepper, sliced into strips
• 1 1/3 cups diagonally sliced snow peas
• 1/2 cup unsalted roasted peanuts, chopped
• Sliced green onions, sesame seeds, and prepared rice, for serving

Directions

1. Make the sauce first: in a small bowl, whisk the cornstarch with the chicken broth, then add the soy sauce, sesame oil, sambal oelek, rice vinegar and sugar. Once everything is smooth and combined, put it aside.
2. For the stir-fry, warm 1 Tbsp oil in a 12-inch non-stick skillet set over medium-high heat. Add the chicken, sprinkle it lightly with salt, about 1/4 tsp, and cook for about 6 minutes, turning now and then, until it is cooked through and the center reaches 165. Move the chicken to a plate.
3. Add the remaining 1 Tbsp oil to the skillet. Stir in the onion, ginger and garlic, and cook for 1 minute.
4. Add the bell peppers and snow peas, then cook, stirring, for 2 minutes.
5. Whisk the sauce again, then pour it into the skillet with the vegetables. Cook and stir for about 2 minutes, until the sauce thickens and the vegetables are tender.
6. Return the chicken to the skillet and toss until warmed through. Taste and add salt if it needs it. Serve warm over rice with peanuts, green onions and sesame seeds on top.