Szechuan Chicken

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1

Combine chicken with cornstarch in a bowl to coat evenly.

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2

Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned.

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3

Add bell peppers, onion, garlic, ginger, dried chilies, and Szechuan peppercorns to the skillet. Stir-fry for 5 minutes.

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4

Pour in the chicken broth and water, and bring the mixture to a boil. Add the ramen noodles, carrot, and red bell pepper. Cook for 5-7 minutes, or until the noodles are tender.

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Full recipe & nutritional value on foodfaithfitness.com