Pacific Chicken Stir-fry Recipe
Crispy fried chicken mixed with broccoli, peppers and onions, tossed in a sweet garlic Szechuan sauce served over white rice and topped with green onions and toasted sesame seeds
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Ingredients
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Protein
Vegetables
Sauce
Carbohydrates
Method
Preparation
- 1
Prepare the Chicken
Cut the chicken breasts into bite-sized pieces. In a bowl, beat the egg and mix it with the chicken pieces until well coated. Dredge the chicken pieces in cornstarch until fully coated.
- 2
Chop Vegetables
Chop the broccoli into small florets, slice the bell peppers into thin strips, and chop the onion into small pieces. Also, slice the green onions for garnish.
- 3
Cook the Rice
Rinse the white rice under cold water until the water runs clear. Cook according to package instructions, usually 2 cups of water for every cup of rice.
Cooking
- 4
Fry the Chicken
Heat a large skillet or wok over medium-high heat. Add oil for frying. Once hot, add the coated chicken pieces and fry until golden brown and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
- 5
- 6
Prepare the Sauce
In a small bowl, mix together soy sauce, honey, minced garlic, Szechuan peppercorns, rice vinegar, and sesame oil until well combined.
- 7
Combine Everything
Return the fried chicken to the skillet with the vegetables. Pour the sauce over the chicken and vegetables, stirring to coat everything evenly. Cook for an additional 2-3 minutes until heated through.
Serving
- 8
Serve the Dish
Spoon the cooked rice onto plates, top with the chicken and vegetable stir-fry. Garnish with sliced green onions and toasted sesame seeds. Serve hot and enjoy!
