How to Make Szechuan Chicken
Step #1: In a medium bowl, toss together the chicken, 1 tbsp. of the hoisin sauce, and 1 tbsp. of the cornstarch. Set aside. One of my favorite sources of inspiration for healthy recipes is Cooking Light Magazine. I was so excited when I found out they had just released a whole book of healthy international recipes. The book is called Cooking Light Global Kitchen, and I already ordered myself a copy. Step #2: Whisk together the remaining 2 tbsp. Hoisin sauce, 1 tbsp. cornstarch, broth, vinegar, brown sugar, and chili-garlic sauce in a small bowl; set aside. Step #3: Heat a nonstick wok or deep, large skillet over medium-high heat for three or four minutes. Add the oil, then the chicken. Stir-fry until almost cooked through, 2-3 minutes. Add the ginger and garlic, cook for another 15 seconds. Step #4: Add the bell pepper, carrots, and peanuts. Stir-fry until tender-crisp, 2 minutes. Pour in the hoisin sauce mixture and cook, stirring constantly, until the mixture boils, and the chicken is cooked through (about one minute). Serve hot over a bed of white rice. To reheat, gently warm it in a skillet over medium heat until heated through, adding a splash of water if the sauce thickens too much. Alternatively, microwave it in short bursts, stirring in between to ensure even heating.
