Szechuan-Style Stir-Fried Chicken with Vegetables

This Szechuan-Style Stir-Fried Chicken combines the bold, spicy flavors of traditional Szechuan cuisine with a colorful medley of fresh vegetables. The dish features tender chicken pieces sautéed to perfection, enveloped in a rich, homemade Szechuan sauce, delivering a delightful balance of heat and umami. It's a wholesome meal, perfect for a weeknight dinner, and can easily be tailored for a healthier option by adjusting the sauce's spiciness.

Ingredients:

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons chili paste (adjust for spice preference)
• 1 tablespoon hoisin sauce
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)
• Sesame seeds for garnish
• Chopped green onions for garnish

Instructions:

1. In a large pan or wok, heat the vegetable oil over medium-high heat.
2. Add the chicken pieces and stir-fry until browned and cooked through, about 5-7 minutes.
3. Remove the chicken from the pan and set aside.
4. In the same pan, add the garlic and ginger, sautéing for about 30 seconds until fragrant.
5. Add the bell peppers, broccoli, and snap peas, stir-frying for another 3-4 minutes until the vegetables are tender-crisp.
6. In a bowl, mix together the soy sauce, rice vinegar, chili paste, hoisin sauce, and sesame oil.
7. Return the chicken to the pan and pour the sauce over the chicken and vegetables, tossing to coat evenly.
8. Stir in the cornstarch mixture and cook for an additional 2 minutes, allowing the sauce to thicken.
9. Serve hot, garnished with sesame seeds and chopped green onions.