Ok, so this stir fry looks a lot like the last stir fry I made. They are a bit similar, but yet very different. I have said before that Chris and I are picky about our veggies, so you will see that my stir frys will really only consist of zucchini, bell peppers, onion, and if I can get them passed Chris, mushrooms. If you want to change it up, use something different, go ahead..you are the cook, you are in control!
Speaking of being in control, the original recipe was for Szechuan Shrimp, that's right, shrimp. Shrimp can be out of our price budget a lot of the time, so I just used what we had on hand...chicken. I'm only telling you this to, once again, remind you that recipes can be altered and creativeness is encouraged in the kitchen (at least in mine it is!!).
Adapted from Blog Chef
2-3 boneless, skinless chicken breasts
4 Tablespoons water
2 Tablespoons ketchup
1 Tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon honey
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon ground ginger
1 Tablespoon vegetable oil
1/4 cup green onions, sliced
4 garlic cloves, minced
1 bell pepper, sliced (optional)
In a small bowl, mix together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper flakes, and ginger.
Heat oil in a wok or large deep skillet over medium high heat. Add chicken and cook till no longer pink in the middle, about 4-5 minutes. Add the garlic and cook for 1 minutes. Pour in the sauce, stir to combine. Add the green onions and cook until the sauce is thick and bubbly. Serve over rice and enjoy!