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Szechuan Chicken Stir-Fry with Vegetables
Szechuan Chicken Stir-Fry with Vegetables

Szechuan Chicken Stir-Fry with Vegetables
A spicy and flavorful Szechuan-style chicken stir-fry with a mix of colorful vegetables.
Szechuan Chicken Stir-Fry with Vegetables
Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 100
    g
     bell pepper
  • 100
    g
     broccoli
  • 50
    g
     carrot
  • 2
    tbsp
     soy sauce
  • 1
    tbsp
     sesame oil
  • 2
    clove
     garlic
  • 10
    g
     ginger
  • 1
    tsp
     szechuan peppercorns
  • 100
    g
     brown rice
Preparation Time: 30 minutes
Szechuan Chicken Stir-Fry with Vegetables
Instructions:
  1. Slice the chicken breast into thin strips.
  2. Chop the bell pepper, broccoli, and carrot into bite-sized pieces.
  3. Heat sesame oil in a large pan over medium heat.
  4. Add garlic and ginger, sauté for 1 minute until fragrant.
  5. Add chicken strips and cook until browned and cooked through.
  6. Add bell pepper, broccoli, and carrot to the pan.
  7. Stir in soy sauce and szechuan peppercorns.
  8. Cook for another 5-7 minutes until vegetables are tender-crisp.
  9. Serve the stir-fry over cooked brown rice.
Nutrition Per Serving 593 g Per 100g
Energy 600 kcal 101 kcal
Protein 45 g 7.6 g
Fibre 8 g 1.3 g
Salt 2 g 0.3 g
Sugar 8 g 1.3 g
Carbohydrates 60 g 10.1 g
Fat 20 g 3.4 g
  • 200
    g
     chicken breast
  • 100
    g
     bell pepper
  • 100
    g
     broccoli
  • 50
    g
     carrot
  • 2
    tbsp
     soy sauce
  • 1
    tbsp
     sesame oil
  • 2
    clove
     garlic
  • 10
    g
     ginger
  • 1
    tsp
     szechuan peppercorns
  • 100
    g
     brown rice
1
Servings
0

Slice the chicken breast into thin strips.

Chop the bell pepper, broccoli, and carrot into bite-sized pieces.

Heat sesame oil in a large pan over medium heat.

Add garlic and ginger, sauté for 1 minute until fragrant.

Add chicken strips and cook until browned and cooked through.

Add bell pepper, broccoli, and carrot to the pan.

Stir in soy sauce and szechuan peppercorns.

Cook for another 5-7 minutes until vegetables are tender-crisp.

Serve the stir-fry over cooked brown rice.

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