| Fast Prep | Make Ahead

szechwan chicken

prep: 20 minutes | cook: 10 minutes | MAKES: 6 servings (1 cup chicken mixture + 1 cup rice each)

• 1 Tbsp. vegetable oil
• 1 lb. skinless, boneless chicken thighs, cut into ½-inch pieces
• 1 cup thinly sliced carrots
• 1 cup thinly sliced celery
• 1 13- to 14-oz. can (8 oz. drained weight) straw mushrooms or mushroom stems and pieces, drained
• 1 15-oz. can (7 oz. drained weight) whole baby corn, drained and cut up
• ⅔ cup bottled stir-fry sauce
• 1 Tbsp. chili bean sauce (see tip below)
• 2 8.8-oz. pouches cooked brown or white rice, heated according to package directions
• ¼ cup honey dry-roasted peanuts, coarsely chopped (optional)

1. In a 3- to 4-qt. pot heat oil over medium-high heat. Add chicken; cook and stir about 5 minutes or until browned.

2. Add the next six ingredients (through bean sauce) to chicken in pot; stir to combine. Bring to boiling; reduce heat. Simmer, covered, 8 minutes. Uncover; simmer 2 minutes more or until chicken is cooked through and vegetables are tender. Serve with hot cooked rice and sprinkle with peanuts.

TO MAKE AHEAD: Prepare as directed, except do not heat rice. Place chicken mixture in an airtight container. Cover and store up to 3 days in the refrigerator. To serve, reheat chicken mixture in the pot, covered, over medium heat. Prepare rice and serve as directed.

PER SERVING: 289 cal., 10 g fat (1 g sat. fat), 71 mg chol., 1,053 mg sodium, 31 g carb., 4 g fiber, 3 g sugars, 21 g pro.

SPICY SZECHWAN

Szechwan- and Hunan-style cuisines are known for being hot and spicy. Chili bean sauce provides the spice in this dish. Look for it in the Asian section of your supermarket or at Asian foods stores.