Szechuan Chicken

This is a regular in my home. It's an incredibly flavorful dish yet so simple.

What you will need:

1 pound boneless, skinless chicken breast, pounded thin and cubed

1 teaspoon rice wine vinegar

1 teaspoon soy sauce

2 garlic cloves, minced

1 1/2 teaspoons corn starch

1 tablespoons canola oil

2 1/2 inch ginger slices 

2 cups of mixed vegetables for stir fry

I use carrots, broccoli, sugar snap peas and water chestnuts.

But you can use whatever you like!

2 green onion, chopped

1/4 cup dry roasted peanuts, chopped 

For the szechuan sauce you will need:

1 tablespoon ketchup

2 teaspoons rice wine vinegar

1 teaspoon soy sauce

3 tablespoons chicken broth

1 teaspoon sugar

1 teaspoon sesame oil

1/4 teaspoon corn starch

1/4 teaspoon crushed red peppers or more if you like it spicier! 

Directions:

Combine chicken, vinegar, soy, garlic, and cornstarch in a bowl. Mix thoroughly 

Heat peanut oil in a wok on med-high heat. 

Add ginger and sir-fry for a 1 minute, add chicken and stir-fry until chicken begins to brown on all sides.

Form a well by pushing the chicken to the outer sides of the pan, add vegetables and stir-fry for 2-3 minutes. 

Mix all the szechuan sauce ingredients together add to the pan and cook for 1 minute or until sauce has thickened. 

Discard the ginger, plate and top with the green onions and peanuts.

ENJOY!