Ingredients
2 large chicken breasts or 6 small chicken tenders
2 tablespoon corn starch
3 cups jasmine rice/long grain rice
1-2 tablespoons oil
1 large onion, julienne
1 bell pepper, chopped (cubes)
1 cup broccoli, chopped
1 cup green onion, chopped
1 cup House of Tsang Szechwan Spicy Sauce
2/3 cups brown sugar
3/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon grated fresh ginger
1/2 cup honey
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
Juice of 1 lemon
Directions
- Cook rice in rice cooker or pot.
- Cut chicken into small cubes and cover chicken well with cornstarch.
- Combine all ingredients for sauce and set aside until ready to cook.
- Heat oil in a wok or pan. Saute onion, bell pepper, and broccoli for 5 minutes over high heat.
- Set vegetables aside. Heat another tablespoon of oil and cook chicken in wok until cooked or slightly browned (approx. 5-7 minutes)
- Once chicken has cooked, put chicken one side of the pan or create a center space where you can cook the sauce for 2-3 minutes until slightly thick.
- Once sauce has cooked, add vegetables and mix in chicken.
- Mix in green onions and stir everything really well.
- Serve with rice.
