Szechuan Chicken

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 2 tbsp cornstarch
• 4 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey
• 1 tbsp Sriracha or chili garlic sauce
• 1 tbsp ginger, grated
• 3 clove garlic, minced
• 2 tbsp vegetable oil
• 2 cup bell peppers (red and green), sliced
• ½ onion, sliced
• 2 cup broccoli florets
• 2 scallions, sliced (optional)
• 3 cup white rice, cooked (optional)

Steps

1. Cut chicken into 1-inch pieces. In a bowl, toss chicken with 1 tbsp cornstarch and 1 tbsp soy sauce; set aside.
2. In a separate small bowl, whisk together remaining soy sauce, rice vinegar, sesame oil, honey, Sriracha, ginger, garlic, and remaining 1 tbsp cornstarch to create the Szechuan sauce.
3. Heat 1 tbsp 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 from skillet and set aside.
4. Add remaining 1 tbsp vegetable oil to the skillet. Add bell peppers, onion, and broccoli florets. Stir-fry for 3-5 minutes until vegetables are tender-crisp.
5. Return cooked chicken to the skillet with the vegetables. Pour the Szechuan sauce over the chicken and vegetables. Cook, stirring constantly, until the sauce thickens and coats everything, about 1-2 minutes.
6. Serve immediately over cooked white rice, if desired, and garnish with sliced scallions.