Szechuan-Style Chicken Stir-Fry

Wok, skillet, stock pot! Whatever works for this easy Szechuan-style dish. Ready in no time.

• 1 cup Stock (Chicken, Beef, Veg, etc)
• ½ cup Hoisin Sauce
• 4 tbsp Soja Sauce
• 4 tbsp Rice Wine Vinegar
• 2 tsp Chili Sauce (such as Sambal Oelek)
• 2 tsp Sugar
• 2 tbsp Cornstarch
• 3-4 Boneless Skinless Chicken Breast, thinly sliced
• 2-3 tbsp Vegetable Oil
• 3 Garlic Cloves, finely chopped
• 1 tbsp Fresh Ginger, finely chopped or grated
• 1 Onion, corsely chopped
• 4-5 cups Vegetables, chopped (such as broccoli, carrots, peppers, mushrooms)
• 4 Green Onions, thickly sliced
• 2 tbsp Sesame Seeds, toated

1. In a large measuring cup, combine the first 7 ingredients. Whisk.
2. Combine 1/4 cup of the sauce with the sliced chicken. Marinade in fridge for 1 hour. Reserve the remaining sauce.
3. In a large skillet or wok, heat oil at medium-high heat.
4. Stir-fry garlic, ginger and chopped onions until onions are translucent - about 5 minutes.
5. Add marinated chicken to the stir-fry using a slotted spoon. Discard marinade.
6. Stir-fry chicken with onion mixture until chicken is just cooked through about 5 minutes.
7. Add vegetables and stir-fry for an additional 5 minutes or until they are cooked al dente and add sliced green onions.
8. Add reserved sauce and heat to desired thickness.
9. Sprinkle with toasted sesame seeds.

Great served on asian noodles or rice. Try it with Beef, Pork, Seafood...