Dry Szechuan Chicken Stir Fry

Ingredients

• 2 skinless, boneless chicken breasts, sliced
• 1 red bell pepper, sliced into wide long strips
• 1 carrot, cut at an angle, 1/4 inch thick
• 1 bunch of broccolini, ends trimmed
• 2 cloves of garlic, minced
• 2 tablespoons tamari or soy sauce
• 2 tablespoons San-J Szechuan Sauce
• 1 tablespoon Crunchy Garlic Sauce
• Olive oil or vegetable oil for cooking
• (Optional) Sriracha, to taste

Instructions

1. Heat a splash of olive oil or vegetable oil in a large skillet or wok over medium-high heat.
2. Add the minced garlic and sauté until aromatic, being careful not to burn.
3. Add the chicken slices to the skillet and stir-fry until they are browned and nearly cooked through.
4. Introduce the carrots and bell peppers to the skillet, continuing to stir-fry until they begin to soften.
5. Add the broccolini and cook until the vegetables are tender yet crisp.
6. Stir in tamari (or soy sauce), San-J Szechuan Sauce, and Crunchy Garlic Sauce. If desired, add a squirt of Sriracha for extra heat.
7. Cook, frequently stirring, until everything is well-coated with the sauces and the chicken is cooked through.
8. Remove from heat and serve hot, with steamed rice or noodles if desired.