Szechwan Chicken and Vegetables
Szechwan cooking is hot and spicy. This dish is an easy way to make your own Chinese take out. Loaded with delicious vegetables it could easily be meatless, tofu is a great option or change the protein to suit you!
Ingredients
- 2 boneless chicken breasts, cubed
- 1/2 cup Large diced red peppers
- 1 cup mushrooms, sliced
- 1 cup broccoli florets
- 1/2 cup slice water chestnuts
- 1 egg white
- 1 tbsp cornstarch
- 1 cup vegetable oil
Sauce
- 1 tsp toasted sesame oil
- 3 tbsp low sodium soy sauce
- 2 tbsp water
- 1 tbsp corn starch
- 1 tbsp sambal olek
- 1 tbsp dry sherry
Instructions
- In a medium bowl, add egg white and toss in chicken. Move chicken into another bowl with the tablespoon of cornstarch and toss to coat.
- Add all sauce ingredients to a bowl or small pitcher and mix well.
- Heat oil in a wok or large skillet until very hot.
- Add chicken to oil and fry quickly until slightly brown and almost cooked throughout. Remove with a slotted spoon to a paper towel to drain.
- Remove some of the oil until only about 1/2 cup remains in the pan. Add broccoli and stir constantly reducing heat to medium. Cook about 5 minutes.
- Add peppers, mushrooms and water chestnuts. Cook stirring constantly for another 5 minutes.
- Add chicken and push all ingredients to one side of the pan. Pour in sauce and increase heat to high until sauce starts to bubble. Reduce heat to low and stir everything together. Cover and let simmer for 5 minutes.
- Serve immediately over rice.
