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Stir-Fry Szechuan Chicken

Szechuan-style Chicken Stir-Fry complements chicken with bell peppers, pea pods, scallions and a lively ginger-soy sauce. Serve the recipe solo, over rice, or with Oriental rice noodles, as preferred.
in place of exotic chile oils or mouth-searing dried peppers, this recipe relies on the garden-fresh flavor and lively Jalapeño "heat" of picante sauce in the cook's choice of mild, medium or hot.
Servings: 4

Ingredients

  • ¾ lb boneless, skinless chicken breasts
  • 2 large cloves garlic minced
  • ½ cup picante sauce
  • 2 Tbsp reduced-sodium soy sauce
  • 1 Tbsp cornstarch
  • 2-3 tsp fresh ginger root shredded
  • 1½ tsp sugar
  • 2 Tbsp vegetable oil
  • 1 red bell pepper cut into short, thin strips
  • 1 cup pea pods diagonally sliced in half
  • 1 cup scallions, with tops diagonally sliced into ¾ inch pieces
  • hot rice cooked (optional)

Instructions

  • Cut chicken into thin strips about 2¼ by ¼ inches. Combine picante sauce, soy sauce, cornstarch, ginger, and sugar in small bowl; set aside
  • Heat 1 Tbsp of the oil in a large skillet over medium-high heat. Add the chicken and garlic and stir fry for 2-3 minutes or until cooked through. Remove chicken from the skillet and reserve.
  • Add remaining oil to the skillet. Add bell pepper and pea pods; stir try for 3 minutes or until vegetables are tender. Stir the picante sauce mixture, and add to the skillet with scallions and reserved chicken. Cook and stir for 1 minute or until the sauce thickens.
  • Serve with rice, if desired, and additional picante sauce.