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Szechuan Chicken & Broccoli-Carrot Stir-Fry
Szechuan Chicken & Broccoli-Carrot Stir-Fry

Szechuan Chicken & Broccoli-Carrot Stir-Fry

with Rice & Peanuts

Sara Heilman
Sara HeilmanPublished on August 21, 2024

A few key ingredients transform this humble vegan stir-fry into something special—all in a quick 20 minutes! You’ll sizzle broccoli, carrots, and onion in a hot skillet, then toss with sweet soy glaze and spicy Szechuan paste, plus a little vinegar for contrast. Serve it all over fluffy rice with a sprinkle of crunchy peanuts.

Tags:
Spicy
Quick
Easy Prep & Clean
Protein Smart
Allergens:
Sesame
Soy
Wheat
Peanuts

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes
DifficultyEasy

Ingredients

serving amount

6 ounce

Carrots

1 unit

Onion

8 ounce

Broccoli

4 tablespoon

Sweet Soy Glaze

(Contains: Sesame, Soy, Wheat)

5 teaspoon

Rice Wine Vinegar

2 tablespoon

Szechuan Paste

(Contains: Sesame, Soy, Wheat)

1 teaspoon

Garlic Powder

1 tablespoon

Cornstarch

1 teaspoon

Chili Flakes

1 unit

Microwaveable Jasmine Rice

½ ounce

Peanuts

(Contains: Peanuts)

10 ounce

Chopped Chicken Breast

Not included in your delivery

3 teaspoon

Cooking Oil

1 teaspoon

Sugar

Salt

Pepper

Nutrition Values

/ per serving
Calories720 kcal
Fat17 g
Saturated Fat3 g
Carbohydrate93 g
Sugar28 g
Dietary Fiber6 g
Protein43 g
Cholesterol105 mg
Sodium1460 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Peeler
Large Pan
Small Bowl
Whisk
Medium Bowl
Paper Towel

Instructions

Prep
1

• Wash and dry produce. Trim, peel, and cut carrots on a diagonal into 1⁄4-inch-thick pieces (halve lengthwise first if carrots are on the larger side). Halve, peel, and thinly slice onion. Cut broccoli into bite-size pieces if necessary.

Rinse shrimp* under cold water, then pat dry with paper towels, or open package of chicken* and drain off any excess liquid. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken in a single layer; season with salt and pepper. Cook, stirring occasionally, until cooked through, 4-6 minutes. Turn off heat; transfer to a plate. Wipe out pan.

Start Stir-Fry
2

• Heat a large drizzle of oil in a large pan over medium-high heat. Add carrots; cook, stirring occasionally, until slightly softened, 2-3 minutes. • Add onion and broccoli; season with salt and pepper. Cook, stirring often, until onion is translucent and broccoli is tender, 3-5 minutes.

Use pan used for shrimp or chicken here.

Mix Szechuan Sauce
3

• Meanwhile, in a small bowl, whisk together sweet soy glaze, half the Szechuan paste, half the vinegar, 3⁄4 cup water, and 1 tsp sugar. (For 4 servings, use all the Szechuan paste, all the vinegar, 11⁄2 cups water, and 2 tsp sugar.)

Finish Stir-Fry
4

• Add Szechuan sauce (reserve bowl; no need to wipe out!) and garlic powder to pan with stir-fry. Cook, stirring, until everything is thoroughly coated in sauce, 1-2 minutes. • In bowl used for sauce, mix cornstarch with 1 TBSP water (2 TBSP for 4 servings) until dissolved. • Stir cornstarch mixture into stir-fry until fully incorporated; simmer until sauce thickens, 30-60 seconds. • Remove pan from heat. Stir in chili flakes to taste (we used 1⁄8 tsp; 1⁄4 tsp for 4). Taste and season with salt and pepper if desired. TIP: If sauce is too thick, stir in a splash of water.

Stir in shrimp or chicken along with chili flakes.

Heat Rice
5

• Massage rice in package to break up grains. Partially open package; microwave until warmed through, 11⁄2-2 minutes. (Careful when handling and opening the pouch!) • Transfer rice to a medium bowl and fluff with a fork.

Serve
6

• Divide rice and stir-fry between plates in separate sections. Sprinkle with peanuts and serve.

Chicken is fully cooked when internal temperature reaches 165°.

Meal right image

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