Halal Szechwan Chicken Stir-Fry Recipe

About this recipe

A flavorful and quick dinner option featuring halal chicken, fresh vegetables, and a tangy Szechwan sauce. Perfect for solution seekers looking for a satisfying meal.

Ingredients

• 100 g Sambar Onion Peeled
• 250 g Wok Tok By Veeba Schezwan Chilli Chunkey
• 750 g Dabur 100 % Pure Honey (Refill Pouch)
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 100 g Broccoli Florets
• 200 g Orange Carrot (Gajar)
• 250 g Zucchini Green
• 100 g Baby Bokchoy
• 850 g Oleev Smart Vitafit Edibale Vegetable Oil
• 100 g Dg1 Garlic Powder
• 1 kg Tata Salt (Vacuum Evaporated Iodised)
• 200 ml Pantai Sweet Chili Sauce
• 473 ml Bragg Apple Cider Vinegar

Instructions

1. 1. Heat 2 to 3 tablespoons of vegetable oil in a wok or large skillet over medium heat. Add 1 diced onion and sauté until slightly browned, about 3 minutes.
2. 2. Add 500 g halal chicken breast, cut into bite-sized pieces, to the skillet. Stir and cook for 5-6 minutes until the chicken is fully cooked and no longer pink.
3. 3. In a small bowl, mix 4 tablespoons sweet chili sauce, 1 1/2 tablespoons Szechwan sauce, 2 tablespoons honey, 1/4 cup apple cider vinegar, and 1 tablespoon lemon juice. Pour the mixture into the skillet and stir to coat the chicken evenly.
4. 4. Add 1 head of broccoli (cut into florets), 2 carrots (sliced), 1 zucchini (sliced), and 1 package of baby bokchoy (sliced) to the skillet. Sprinkle 1 teaspoon garlic powder and 1 teaspoon salt over the vegetables. Stir well and cook for 5-6 minutes, or until the vegetables are tender but still crisp.
5. 5. Serve the stir-fry hot over steamed rice or noodles for a complete meal.