Szechuan Chicken Stir-Fry

Ingredients

1 tablespoon dark sesame oil, divided

1/2 cup fat-free, lower-sodium chicken broth

2 tablespoons lower-sodium soy sauce

1 tablespoon rice vinegar

2 teaspoons chile paste (such as sambal oelek)

2 teaspoons cornstarch

1/4 teaspoon salt

2 tablespoons canola oil, divided

1 pound skinless, boneless chicken breast halves, cut into bite-sized pieces

1 yellow bell pepper, cut into strips

1 red bell pepper, cut into strips

1 cup diagonally cut snow peas

1/2 cup vertically sliced onion

1 tablespoon grated peeled fresh ginger

1 tablespoon minced fresh garlic

2 cups hot cooked long-grain white rice

1/4 cup (1-inch) slices green onions

1/4 cup chopped unsalted roasted peanuts

Combine 2 teaspoons sesame oil and next 6 ingredients (through salt) in a small bowl. Heat a wok or large skillet over medium-high heat. Add remaining 1 teaspoon sesame oil and 1 tablespoon canola oil; swirl. Add chicken; stir-fry 2 minutes. Remove chicken from pan.

Add remaining 1 tablespoon canola oil; swirl. Add bell peppers and next 4 ingredients (through garlic); stir-fry 1 minute. Add broth mixture; cook 30 seconds or until thick. Return chicken to pan; cook 4 minutes or until chicken is done. Add more chile paste if you want a spicier Szechuan chicken.  Spoon 1/2 cup rice onto each of 4 plates; top each with 1 cup chicken mixture, green onions, and peanuts.