Szechuan Chicken Stir Fry



  • non-stick Cooking spray
  • 1 lb. boneless, skinless chicken breasts or tenderloins (can substitute lean pork or beef), all visible fat discarded, cut into 1-inch cubes
  • 2 tsp. cornstarch
  • 1 Tbsp. low-sodium soy sauce
  • 1 tsp. jarred, minced garlic
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. ground ginger
  • 16 oz. frozen, packaged stir-fry vegetables
  • 1/4 cup low-sodium chicken broth
  • 2 Tbsp. chopped, unsalted, unoiled peanuts
  • 1 1/2 cups brown rice (cooked to package instructions)


  1. Spray a medium skillet with cooking spray. In a medium skillet, toss chicken, corn starch, soy sauce, ginger, garlic and red pepper flakes.
  2. Cook chicken over medium-high heat for 5 minutes, until no longer pink.
  3. Add vegetables and broth to skillet, reduce heat to medium, cover and cook 20 minutes, stirring occasionally.
  4. Top with peanuts and serve over brown rice.

Serves 4

Recipe and photo courtesy of American Heart Association.


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