Szechuan Chicken with Mixed Vegetables

This is a delicious
Szechuan Chicken with Vegetables

Szechuan chicken and vegetables
The vegetables can be substituted as needed. I made this particular recipe today, because we are snowed in, and I had to cook with what I had on hand! Ordinarily I like to include more leafy greens with this recipe. Fortunately I had chicken fillets in the freezer.

Ingredients:

• Celery
• Yellow Onion
• Broccoli
• Carrots
• (optional: Pak Choi, Kale, Collard Greens,  Bell peppers)
• Virgin Olive Oil
• Chicken Breast Fillets

Sauce:

Cut chicken in small bite size pieces, and let marinate in 2 tsp Shoyu, a few shakes of hot pepper flakes,  and salt to your taste preference.

Cut vegetables.

Mix all the ingredients for the sauce, and make sure the corn starch is well mixed, with no clumps.

Fill a large pot with water, (if you have access to Kangen Water®, use 9.5 drinking water to cook with – this will draw out the flavors of the vegetables and make this dish even more delicious)

Cover the bottom of a frying pan with olive oil, turn heat to medium. After the oil is hot enough to sizzle when you add chicken, add all the chicken cook under lid for 2 minutes. Turn the chicken pieces over, and cook for another 2 minutes under a lid. Remove the chicken from the pan  and set to the side (this is very important, as you do not want to chicken to keep cooking in the pan after taking it off the heat)

Bring the water to a boil and flash cook the vegetables for 1 1/2 minutes. You do not want to overcook the vegetables, they should still be crisp and should offer some “chew-resistance”. Take the vegetables off the heat and  drain in a collander.

Pour sauce into stainless steel frying pan and cook while stirring until it thickens. If you need to, add more water.

When the sauce has the right thickness, add chicken and leave in only long enough to reheat (less than 30 seconds)

Put vegetables and chicken in sauce in the same serving bowl, mix and serve over rice.