20-Minute Skinny Szechuan Chicken


recipe image


  • 1 lb. boneless, skinless chicken breasts, sliced thin
  • 3 Tbsp. hoisin sauce, divided
  • 2 Tbsp. cornstarch, divided
  • ½ c. fat-free, low sodium chicken broth
  • 2 Tbsp. rice vinegar
  • 2 Tbsp. brown sugar
  • 2 tsp. chili-garlic sauce (such as Huy Fong brand)
  • 1 Tbsp. peanut (or canola) oil
  • 2 cloves garlic, minced
  • 1 Tbsp. minced fresh ginger
  • 1 green bell pepper, chopped
  • 2 medium carrots, very thinly sliced on a diagonal
  • ¼ c. unsalted, dry-roasted peanuts


  1. In a medium bowl, toss together the chicken, 1 Tbsp. of the hoisin sauce, and 1 Tbsp. of the cornstarch. Set aside. 2. Whisk together the remaining 2 Tbsp. hoisin sauce, 1 Tbsp. cornstarch, broth, vinegar, brown sugar, chili-garlic sauce in a small bowl; set aside. 3. Heat a nonstick wok or large, deep skillet over medium-high heat for three or four minutes. Add the oil and then the chicken. Stir-fry until almost cooked through, 2-3 minutes. Add the ginger and garlic, cook for another 15 seconds. 4. Add in the bell pepper, carrots, and peanuts. Stir fry until tender-crisp, 2 minutes. Pour in the hoisin sauce mixture and cook, stirring constantly, until the mixture boils, and chicken is cooked through (about one minute). Serve hot over a bed of white rice.


Add Comment