So Easy Low Fat Szechuan Chicken


4 boneless skinless chicken breasts, cut into cubes
3 tablespoons cornstarch
1 tablespoon vegetable oil
1 red onion, chopped
4 cloves garlic, minced
1 tsp red chili flakes, optional
1/2 green bell pepper, chopped
1/4 red and yellow bell pepper, chopped
2 carrots, thinly sliced
5 tablespoons low-sodium soy sauce
1 1/2 tablespoons white wine vinegar
1/4 cup water
1 teaspoon white sugar
1/8 teaspoon cayenne pepper, or to taste


Place the chicken and cornstarch into a bag or bowl, and toss to coat. 

Heat oil in a wok or large skillet over medium-high heat. 

Fry the chicken pieces, onion and garlic, stirring constantly until lightly browned. 

Add the bell peppers and carrots. Cook and stir for about three minutes.

Stir in the soy sauce, vinegar, sugar and water. 

Cover, and cook until the chicken pieces are no longer pink inside, three to five minutes.

Stir in the cayenne pepper and cook uncovered for about two more minutes. Serve over white rice. Enjoy!