Szechuan Chicken

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Prep Time: 10 minutes
Cook Time: 35 minutes
Servings: 2 servings
Calories: 420kcal

Ingredients

  • 1/4 cup White rice rinsed
  • 2 tbsp Extra-virgin olive oil
  • 2 tbsp Red onion chopped
  • 1/2 cup Green bell pepper chopped
  • 1 cup Mushrooms quartered
  • 4 clove Garlic sliced
  • 5 oz Chicken breast boneless skinless cut into small bite sized pieces
  • 1/4 tsp Dried oregano
  • 1/2 tbsp Smoked paprika
  • 1 tbsp All-purpose flour
  • 1 cups Chicken broth extra if needed, to get it to your desired consistency
  • 1/2 cup Green Peas
  • 2 slices Crusty bread warmed in a 300 degree oven for 3 to 5 minutes prior to serving if desired
  • Fresh parsley garnish
US Customary - Metric

Instructions

  • Cook the rice according to the directions on the package. Drain any excess water if needed, cover with a lid to keep warm, and set aside.
  • Heat a sauté pan on medium heat. Once hot, add the oil (reserve half for the chicken). Sauté the onion, peppers, mushrooms, and garlic until softened and starting to brown. Then push to one side of the pan.
  • Add the remaining oil along with the chicken, oregano, and paprika. Saute to brown the chicken on all sides. Then stir everything in the pan together along with the flour.
  • Stir in the broth. Season with salt and pepper. Low simmer until the chicken reaches an internal temperature of 155°F using a thermometer and the sauce is thickened and smooth. Then stir in the peas.
  • Serve with bread and rice. Garnish with parsley.

Notes

Increase the amount to batch cook this meal to have throughout the week

Nutrition

Calories: 420kcal | Carbohydrates: 62g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 1248mg | Potassium: 1784mg | Fiber: 15g | Sugar: 13g | Vitamin A: 867IU | Vitamin C: 148mg | Calcium: 170mg | Iron: 6mg

Szechuan Chicken

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Servings 2 servings
Calories 420 kcal

Ingredients
 
 

  • 1/4 cup White rice rinsed
  • 2 tbsp Extra-virgin olive oil
  • 2 tbsp Red onion chopped
  • 1/2 cup Green bell pepper chopped
  • 1 cup Mushrooms quartered
  • 4 clove Garlic sliced
  • 5 oz Chicken breast boneless skinless cut into small bite sized pieces
  • 1/4 tsp Dried oregano
  • 1/2 tbsp Smoked paprika
  • 1 tbsp All-purpose flour
  • 1 cups Chicken broth extra if needed, to get it to your desired consistency
  • 1/2 cup Green Peas
  • 2 slices Crusty bread warmed in a 300 degree oven for 3 to 5 minutes prior to serving if desired
  • Fresh parsley garnish

Instructions
 

  • Cook the rice according to the directions on the package. Drain any excess water if needed, cover with a lid to keep warm, and set aside.
  • Heat a sauté pan on medium heat. Once hot, add the oil (reserve half for the chicken). Sauté the onion, peppers, mushrooms, and garlic until softened and starting to brown. Then push to one side of the pan.
  • Add the remaining oil along with the chicken, oregano, and paprika. Saute to brown the chicken on all sides. Then stir everything in the pan together along with the flour.
  • Stir in the broth. Season with salt and pepper. Low simmer until the chicken reaches an internal temperature of 155°F using a thermometer and the sauce is thickened and smooth. Then stir in the peas.
  • Serve with bread and rice. Garnish with parsley.

Notes

Increase the amount to batch cook this meal to have throughout the week

Nutrition

Calories: 420kcalCarbohydrates: 62gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 36mgSodium: 1248mgPotassium: 1784mgFiber: 15gSugar: 13gVitamin A: 867IUVitamin C: 148mgCalcium: 170mgIron: 6mg
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