Easy Schezwan Chicken
Prep Time
15 mins
Cook Time
10 mins
Total Time
30 mins
Course:
Main Course
Cuisine:
Chinese
Servings: 6
Ingredients
- 12 Boneless Chicken Thighs or 8 Chicken Breasts cut small
- 1/2 C Corn Starch
- 4 cloves Garlic Minced
- 1 tsp. Ginger minced
Sauce
- 1-1/2 Tbsp. Oyster Sauce
- 1/4 cup Light Soy Sauce
- 2 tsp. Dark or Mushroom Soy Sauce
- 1/2 cup Water
- 2 Tbsp. White Wine Vinergar or Apple Cider Vinergar
- 2 tsp. White Sugar
- *optional 1/2 tsp. Cayenne Pepper or Pepper of choice to desired taste
- 1 small Green & Red Bell Pepper cut in chunks or slices
- 1 small Onion cut horizontally
- 2 Tbsp Oil
Instructions
-
Cut chicken in small pieces, add cornstarch and toss to coat, using a little more if needed. Place in fridge for about 1 hour.
-
Mince garlic & ginger and set aside.
-
Cut up green peppers, and onions and set aside.
-
Combine the rest of ingredients for the sauce in a small pot.
-
Heat oil in a Large non-stick skillet on med-hi heat. Add oil to pot until hot about 1-2 minutes.
-
Fry chicken pieces, small batches at a time until brown stirring as it cooks.
-
Sautee garlic & ginger into chicken a few seconds before finished.
-
Add all chicken back to pan, stir, add sauce.
-
Turn to med-low, and simmer around 3 minutes - 5 minutes
-
Add onion & peppers and stir for about 1 minute, & serve.
Recipe Notes
Best served over rice or stir fry vegetables.