Hunan Chicken

Ingredients

• 1½ lb boneless, skinless chicken breast
• 3 cup broccoli florets
• 1 red bell pepper
• 2 medium carrots
• 4 clove garlic
• 1 inch fresh ginger
• 2 tbsp cornstarch
• ½ cup soy sauce
• 2 tbsp rice vinegar
• 1 tbsp chili garlic sauce
• 1 tbsp sesame oil
• 1 tbsp sugar
• 2 tbsp vegetable oil
• 4 cup cooked white rice (optional)

Steps

1. Cut chicken into 1-inch pieces. In a bowl, toss chicken with 1 tablespoon cornstarch.
2. Whisk together soy sauce, rice vinegar, chili garlic sauce, sesame oil, sugar, and remaining 1 tablespoon cornstarch to create the sauce.
3. Chop broccoli into florets, slice bell pepper into strips, thinly slice carrots, mince garlic, and grate ginger.
4. Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
5. Add broccoli, bell pepper, and carrots to the skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp. Add garlic and ginger and stir-fry for 1 minute until fragrant.
6. Return chicken to the skillet. Pour the sauce over the chicken and vegetables, stirring constantly until the sauce thickens and coats everything, about 1-2 minutes.
7. Serve immediately, optionally over cooked white rice.