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This is a very simple recipe that produces stunning results. Szechuan cooking is usually pretty spicy, but this recipe is surprisingly mild. I like to jack it up a bit with some hot sauce, but my family doesn't like spicy food, so I do my own at the table.
- 1 tablespoon corn oil
- 1 tablespoon sesame oil
- 2 boneless skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons cornstarch
- 3 garlic cloves, minced
- 1⁄4 cup soy sauce
- 1 tablespoon rice wine vinegar
- 1⁄2 red bell pepper, julienned
- 1 carrot, julienned
- 1 small zucchini, julienned
- 1⁄4 cup chicken broth
- 1 tablespoon light brown sugar
- 1 bunch scallion, cut diagonally in 1-inch pieces
- hot cooked rice
- Heat the oils in a wok over high heat.
- Toss the cubed chicken breast in a bowl with the cornstarch to coat.
- Add the chicken and minced garlic to the wok and stir-fry until the chicken is lightly browned.
- Add the remaining ingredients except the scallions.
- Cover and cook for three minutes.
- Add the scallions.
- Cover and cook for two more minutes.
- Serve with hot, cooked rice or fried rice.