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

• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 1 Kg Yellow/White Onion 1kg
• 383G Lee Kum Kee Peking Duck Sauce, 383G
• 250G The London Honey Co Ginger & Turmeric Honey, 250G
• - Sunita Lemon Juice Organic
• 450G Pack'D Organic Broccoli Florets
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• - Cooks & Co Sliced Mushrooms
• - Thomas Ridley Fresh British Turkey Breast Fillets
• - Fresh British Roasting Chicken
• 500G White Pearl Italian Pudding Rice 500g
• - Ktc Vegetable Oil
• - Schwartz Garlic Powder 480g
• - Tata Salt
• 368G Lee Kum Kee Chilli Garlic Sauce, 368G
• - 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 turkey breast, cut into bite-sized pieces, to the skillet. Stir and cook for 6-7 minutes until the turkey is fully cooked and no longer pink.
3. 3. In a small bowl, mix 4 tablespoons duck sauce, 1 1/2 tablespoons chilli garlic 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 fresh mushrooms (sliced) to the skillet. Sprinkle 1 teaspoon garlic powder and 1 teaspoon salt over the vegetables. Stir well and cook for 7-8 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.