Schezwan Chicken

🔥 Prep

• Cut the 350g chicken into bite-sized cubes.
• Peel and mince the 6 cloves of garlic.
• Thinly slice the 1 onion and 1 capsicum (bell pepper) into strips.
• Measure out 3 tbsp Schezwan sauce, 1 tsp soy sauce, 4 tbsp oil, 1.25 tsp salt, and 200 ml water into small bowls for easy access.

🔥 Cook

• 1. Heat 2 tbsp of oil in a wok or large skillet over high heat until shimmering.
• 2. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
• 3. Add the chicken cubes and stir-fry for 4-5 minutes over high heat until lightly browned and just cooked through; then transfer the chicken to a plate and set aside.
• 4. In the same pan, add the remaining 2 tbsp of oil and heat over medium-high heat; add the sliced onion and capsicum and stir-fry for 2-3 minutes until crisp‑tender.
• 5. Return the chicken to the pan, pour in the 3 tbsp Schezwan sauce, 1 tsp soy sauce, 1.25 tsp salt, and 200 ml water; stir to combine.
• 6. Bring the mixture to a gentle boil over medium heat, then reduce to low and simmer for 3-4 minutes until the sauce thickens and coats the chicken and vegetables.
• 7. Taste and adjust seasoning if needed, then remove from heat.

🔥 Serve

• Transfer the Schezwan chicken to a serving dish and drizzle with a little extra Schezwan sauce if desired for extra heat.
• Garnish with finely chopped spring onions or cilantro for freshness (optional).
• Serve hot with steamed jasmine rice, fried rice, or noodles such as hakka or chow mein.