SPICY CHICKEN STIR FRY

Spicy Chicken Stir Fry image

Number Of Ingredients 23

5 tablespoons Vegetable oil
1 Yellow onion
3 cloves Garlic
4 Jalapeños (optional, or hotter pepper to taste)
1 piece Ginger root
1 Bell Pepper
5 Large Carrots
3 pieces Chicken Breast
2 heads Broccoli
1 head Large Green Cabbage
1 cup Soy Sauce (Kikkoman less sodium version)
1 cup Sweet Chili Sauce
1 cup Hoisin Sauce
3 cups White Jasmine Rice (or preferred rice)
4.5 cups Water (for rice cooker)
1 Cast Iron Skillet
1 Large Wok
1 Rice Cooker
1 Peeler
1 Wooden spatula or spoon
1 Chef's Knife
1 Cutting Board
1/3 cup Corn Starch

Steps:

Add rice and water into rice cooker and press start.
Dice onion, garlic, jalapeños, peel and slice ginger root finely.
Turn on stove to about medium-high and heat wok.
Once hot, add vegetable oil.
Once oil is shimmering, add onions, garlic, jalapeños and ginger. Cook for 5-6 minutes or until onions are translucent.
Peel and chop carrots into coins to likeness. Add to wok for 6 minutes.
Cut broccoli and bell pepper into even pieces. Add to wok once carrots have been in for 6 minutes. Add another 6 mins.
Cut cabbage into thin strips and add to wok once time is up for broccoli and bell peppers. Add another 6 minutes
Slice and dice chicken breasts into even pieces then add to cast iron skillet once hot on high with vegetable oil.
Chicken will cook for 10 to 15 minutes based on heat of stove. Once chicken breast is browned up, add some soy sauce to deglaze cast iron and continue to cook for last 2 minutes.
Safely pick up cast iron and add cooked chicken to wok and mix into vegetables.
Turn burner on to medium and add soy sauce, sweet chili sauce, and hoisin sauce into wok.
Thicken sauce with small amount of corn starch and vegetable oil to active corn starch. Mix until evenly thickened sauce.
Serve and enjoy!