Get ready for an explosion of flavors with this spicy and savory Szechuan chicken and vegetable stir-fry. Tender pieces of chicken and a colorful assortment of veggies are wok-fried with an aromatic blend of spices and sauces, resulting in a fiery and fragrant dish. Served over a bed of steamed rice, this easy-to-make meal is perfect for a weeknight dinner or as a crowd-pleasing party dish that is sure to impress.
Ingredients:
- 1 lb. boneless, skinless breast of chicken cut into thin strips
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow onion, sliced
- 2 cloves garlic, minced
- 2 tbsp Szechuan sauce
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp sugar
- 1 tbsp vegetable oil
- 2 green onions, sliced for garnish
Instructions:
- In a small bowl, whisk together the Szechuan sauce, soy sauce, cornstarch, and sugar until well combined.
- Add the vegetable oil to a big wok or skillet that has been heated over high heat. Add the chicken strips as the oil gets hot and cook for 5-7 minutes or until browned on all sides. The chicken should be removed from the pan and left aside.
- Add the red and green bell peppers, yellow onion, and garlic to the pan and stir-fry them for 3 to 5 minutes or until they have softened.
- Return the chicken to the pan and combine the sauce ingredients. Stir-fry the ingredients until the sauce thickens, about 2 to 3 minutes.
- Serve stir-fry with rice and green onion slices. Enjoy!
