Szechuan Chicken
Servings 4 servings
Calories 466kcal
Ingredients
- 8 oz Cellophane noodles or your desired noodle
- 1 lb Chicken breast boneless skinless sliced
- 2 tbsp Canola oil
- 1/4 cup Red onion chopped
- 1/2 cup Red bell pepper chopped
- 2 cloves Garlic minced
- 1 tbsp Fresh ginger minced
- 1 tbsp Rice wine vinegar
- 1/4 cup Reduced-sodium soy sauce
- 1/4 cup Oyster sauce
- 1 cup Chicken broth
- 3 cups Broccoli cut into bite sized florets
- 1 tbsp Brown sugar
- 1/4 cup Scallions use some for garnish
- 2 tsp Cornstarch dissolved in an equal amount of water
- 1/2 tsp Red pepper flakes (optional) use more if desired
Instructions
- Cook the noodles according to the directions on the package. Set aside.
- Season the chicken with salt and pepper.
- Heat a nonstick pan over medium high heat. Once hot, add the oil and brown the chicken well. Then remove from the pan and set aside.
- Turn down the heat to medium and add the onions and peppers to the pan. Saute until soft. Then add the garlic and ginger. Saute until golden brown. Stir in the vinegar, soy sauce, oyster sauce, broth, and broccoli. Cover with a lid and bring to a simmer until the broccoli is tender and the flavor concentrates. (Add brown sugar as needed to sweeten if desired)
- Remove the lid and toss in the chicken and scallions. Taste and adjust any of the seasonings. Simmer until the sauce has a thick consistency (if needed to thicken the sauce more stir in the cornstarch/water slurry a little at a time until it reaches the desired consistency.
- Toss with the noodles right before serving. Garnish with scallions and red pepper flakes if desired.
Nutrition
Calories: 466kcal | Carbohydrates: 64g | Protein: 28g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1406mg | Potassium: 820mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1180IU | Vitamin C: 93mg | Calcium: 79mg | Iron: 3mg