1tablespoonSambal Oelek chili pastecreates very mild spice, amount can be increased based on heat preference
Hunan chicken stir fry:
3tablespoonsstir fry oildivided
1/2large yellow onionsliced
1small zucchinisliced into rounds and then in half
4ouncesmushrooms sliced thinly
1small red bell pepperstem and seeds removed, sliced thin
3cupsbroccoli floretscut into bite sized pieces if large
3stalks celerysliced thin at a diagnol
2medium carrotspeeled and sliced into matchsticks
3clovesgarlicminced
1teaspoongingerminced
Instructions
Add the marinade ingredients in a large ziplock bag with the air squeezed out or in a bowl. Add the sliced chicken, stir if in bowl or squeeze if using bag. There won't be any excess liquid and will be more like a paste. Try to coat the chicken with the paste as much as possible. Refrigerate for at least 30 minutes.
While the chicken is marinating, mix the sauce ingredients together in a small bowl.
Add one tablespoon of the oil to a wok (recommended) or a large sauté pan. Heat on medium-high heat. Once the oil is hot, add the chicken slices in a single layer. You may need to do this in batches to ensure proper spacing. Cook, undisturbed, until the chicken begins to brown on the bottom. This will take several minutes. Use tongs to turn chicken and brown the other side. Just before done, give the chicken a toss to ensure they are all evenly cooked. Transfer to a separate plate.
Add the remaining oil to the hot pan. Now you will cook the veggies. You can add them all at once, but I prefer to do them in smaller batches so that they get a nice sear without overly cooking them. Either way, you'll want to add the veggies (all but garlic and ginger) to the hot pan, stir only to prevent burning, and then transfer them to a separate dish once done. With the last group of vegetables, add the garlic and ginger (they only need to cook for about a minute).
Add the sauce and chicken to the pan with all of the vegetables and toss to coat, cooking 1-2 more minutes until the sauce has thickened. Serve over rice.