Szechuan Chicken Stir-Fry

Happy New Year!! And here is a good start:
(serves 4)

1 T. toasted* sesame oil, divided
1/2 cup fat-free, low-sodium chicken broth
2 T. Ponzu Citrus Sauce* or low-sodium soy sauce
1 T. rice vinegar
2 t. chile paste
2 t. cornstarch
1/4 t. kosher* salt
2 T. canola oil, divided
1 lb. skinless, boneless chicken breast thighs, or 1&1/2 lb. thighs, cut into bite size-pieces
1 yellow bell pepper, cut into strips
1 red bell pepper, cut into strips
1 cup snow peas or sugar snap peas*, diagonally cut
1/2 cup sliced sweet* onion
1 t. peeled and grated fresh ginger
2 cups hot cooked long-grain white rice
1/4 cup chopped green onion
1/4 cup unsalted roasted peanuts, chopped

Combine 2 t. sesame oil and next 6 ingredients in a bowl. Heat a wok or large skillet over med.-high heat. Add remaining sesame oil and 1 T. canola oil; swirl. Add chicken; stir-fry 2 mins. Remove chicken from pan. Add remaining canola oil; swirl. Add bell peppers and next 4 ingredients; stir-fry 1 min. Add broth mixture; cook 30 secs. or until thick. Return chicken to pan; cook 4 mins. or until done. Spoon 1/2 cup rice onto each of 4 plates; top each with 1 cup chicken mixture, green onions, and peanuts.

"The BEST is yet to come!"

Love,

MM