Szechuan Chicken

Prep Time 10

Cook Time 35

Servings servings

Calories 420kcal

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

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.

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