Schezwan Chili Chicken

Prep time: 20 Minutes
Cook time: 15 Minutes
Serves: 4

Ingredients

• Boneless Chicken Thighs, Cubed – 1.5 lbs
• Cornstarch – 1/3 cup
• Egg – 1, beaten
• Bell Peppers, Diced – 2
• Onion, Diced – 1
• Garlic, Minced – 4 cloves
• My Sauce Lab Schezwan – 5 tbsp
• Soy Sauce – 2 tbsp
• Vegetable Oil – for frying
• Green Onion, Sliced – for garnish
• Salt – to taste

Directions

1. Toss the cubed chicken with the beaten egg, cornstarch, and a pinch of salt until evenly coated.
2. Heat about an inch of oil in a wok or deep pan over medium-high heat. Fry the chicken in batches for 4-5 minutes until golden and crisp. Drain on paper towels.
3. Pour off all but 2 tbsp of oil. Add the garlic, onion, and bell peppers and stir-fry over high heat for 3-4 minutes until just charred at the edges.
4. Add the Schezwan sauce and soy sauce, tossing to coat the vegetables.
5. Return the fried chicken to the wok and toss quickly so it stays crisp.
6. Garnish with green onion and serve immediately with rice or noodles.