Spicy Asian Szechuan Chicken Stir-Fry

Ingredients

• 1 pound chicken breast, thinly sliced
• 2 tablespoons cornstarch
• 2 tablespoons vegetable oil
• 1 cup bell peppers, sliced
• 1 cup broccoli florets
• 1 cup carrots, julienned
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated

• 1 cup soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon hoisin sauce
• 1 teaspoon sugar
• 1 teaspoon Szechuan peppercorns, crushed
• 1 tablespoon chili paste

Method

1. 01
   In a medium bowl, toss the sliced chicken with cornstarch until evenly coated.
2. 02
   Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
3. 03
   Add the chicken to the skillet and stir-fry until cooked through and slightly crispy, about 5-6 minutes. Remove from skillet and set aside.
4. 04
   In the same skillet, add the remaining tablespoon of oil. Add garlic, ginger, and stir-fry for 30 seconds until fragrant.
5. 05
   Add bell peppers, broccoli, and carrots to the skillet. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
6. 06
   In a small bowl, mix together soy sauce, rice vinegar, hoisin sauce, sugar, crushed Szechuan peppercorns, and chili paste to create the sauce.
7. 07
   Return the chicken to the skillet with the vegetables. Pour the sauce over the mixture and toss to coat evenly.
8. 08
   Cook for an additional 2-3 minutes, stirring frequently, until everything is well combined and heated through.
9. 09
   Serve hot over steamed rice or noodles, garnished with chopped green onions if desired.