Last night was a lazy night, but I still made something new for dinner. After mixed results lately, I was excited to try this recipe for Healthy Szechuan Chicken. I decided to pair this recipe with some brown rice, so I started by getting the rice ready first. I pulled out my ingredients and had Mike chop up the red pepper and broccoli. (I forgot to buy onions at the grocery store, unfortunately.) I got the sauce ready and then prepped the chicken. I heated up the oil and then cooked the ginger for about a minute before adding in the chicken. I cooked the chicken until it was almost completely browned before adding in the peppers, broccoli, and peanuts. I cooked everything until the chicken was completely cooked through. Finally, I added in the sauce and cooked about another 2-3 minutes until the consistency was right. I served the chicken on a bed of rice, topped with scallions, and added a coffee stout from Red Horn and dinner was ready. We really loved this recipe! The chicken was tender and juicy, as were the vegetables. The flavor was great and it was easy to make. Best of all it was healthy and there were leftovers for the next few days. This will be a go to in the future for sure!

The New Austonian