Szechuan Chicken Stir-Fry

serves 4 ( 11 points + )

• 1 T. sesame oil, divided
• ½ c. fat-free chicken broth
• 2 T. low-sodium soy sauce
• 1 T. rice vinegar
• 2 tsp. chili garlic sauce
• 2 tsp. cornstarch
• ¼ tsp. salt
• 2 T. canola oil, divided
• 1 lb. boneless, skinless chicken breasts, cubed
• 1 yellow pepper, cut into strips
• 1 red pepper, cut into strips
• 1 c. snow peas
• ½ c. sliced onion
• 1 T. fresh ginger
• 2 c. hot cooked rice
• ¼ c. sliced green onions
• ¼ c. chopped peanuts

Combine 2 tsp. sesame oil and the next 6 ingredients (through salt) in a bowl; set aside.

Heat wok over medium-high heat. Add 1 tsp. sesame oil and 1 T. canola oil. Add chicken and cook until no longer pink. Remove and set aside.

Add remaining 1 T. canola oil to wok. Add peppers, onions, peas, and ginger. Cook 1 minute. 

Add sauce and cook until thickened ( about 1 minute). Return chicken to pan and cook 3-4 minutes.

Serve over hot rice.

from "Cooking Light"