Szechuan Chicken

Ingredients:

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

2 tablespoons cornstarch

2 tablespoons vegetable oil

2 cups mixed vegetables (bell peppers, broccoli, carrots)

3 garlic cloves, minced

1 tablespoon ginger, grated

1/4 cup Szechuan chili sauce

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon hoisin sauce

1 teaspoon sesame oil

1/2 teaspoon crushed red pepper flakes (optional)

Green onions and sesame seeds for garnish

Directions:

In a bowl, toss the chicken pieces with cornstarch to coat evenly.

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry until golden brown and cooked through, about 5-6 minutes. Remove and set aside.

In the same wok, add the remaining oil. Stir-fry the garlic, ginger, and mixed vegetables for 3-4 minutes until tender-crisp.

In a small bowl, whisk together Szechuan chili sauce, soy sauce, rice vinegar, hoisin sauce, sesame oil, and crushed red pepper flakes.

Return the chicken to the wok and pour in the sauce mixture. Toss everything together until the chicken and vegetables are evenly coated. Cook for an additional 2-3 minutes until the sauce thickens slightly.

Serve hot, garnished with green onions and sesame seeds. Pair with steamed rice or noodles for a complete meal.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes

Kcal: 300 kcal per serving | Servings: 4