What's Cooking?

A month ago, Joe and I went out to a new Chinese restaurant and decided to try Szechuan Chicken. It was so delicious, I had to make it for dinner that week! I found a good recipe on Cooking Light's website and adapted it to fit the veggies I really like in my stir-fries. Since this was before I started blogging, I hadn't thought to take any pictures or write about my experience.

Then, I made it again last night (and was so excited because I didn't have to go to the store for ANY ingredients, I had them all in the house, whoo hoo!!)

And, forgive me. I meant to snap some pictures while I was cooking, but I only remembered to take a picture of the ingredients. That's what happens when I'm watching Eureka on Netflix in the background (thank you iPad, but I digress...)

The original recipe can be found here. Really, I didn't change too much. Joe really likes this recipe so it's another that will be in the rotation.

Szechuan Chicken Stir-Fry:

What you need:

• 1 tablespoon dark sesame oil, divided
• 1/2 cup fat-free, lower-sodium chicken broth
• 2 tablespoons lower-sodium soy sauce
• 1 tablespoon rice vinegar (I substitued red wine vinegar)
• 2 teaspoons chile paste (I used sambal oelek) (less if you don't want it too spicy)
• 2 teaspoons cornstarch
• 1/4 teaspoon salt
• 2 tablespoons canola oil, divided
• 1 pound skinless, boneless chicken breast halves, cut into bite-sized pieces
• 1 yellow bell pepper, cut into strips (I used green because that's what I had)
• 1 red bell pepper, cut into strips
• 1 cup diagonally cut celery
• 1/4 cup (1-inch) slices green onions
• 1 tablespoon minced garlic
• 2 cups hot cooked long-grain white rice (I used basmati rice)

<Ahh, all the ingredients were in my house!>

What to do:

1. 1. Combine 2 teaspoons sesame oil and next 6 ingredients (through salt) in a small bowl. Keep aside.
2. 2. Heat a wok over medium-high heat. Add remaining 1 teaspoon sesame oil and 1 tablespoon canola oil; swirl. 
3. 3. Add chicken; stir-fry 2 minutes. Remove chicken from pan.
4. 4. Add remaining 1 tablespoon canola oil; swirl. Add bell peppers, celery, and green onions. Stir-fry 1 minute. 
5. 5. Add broth mixture; cook 30 seconds or until thick. 
6. 6. Return chicken to pan; cook 4 minutes or until chicken is done. 
7. 7. Spoon 1/2 cup rice onto each plate, top with stir-fry mixture.

Enjoy!