Hunan Chicken

HUNAN CHICKEN:--
500 g chicken thighs, boneless skinless
½ tsp SIDS CRAZY SALT
1 tbsp peanut oil
1 medium orange bell pepper chopped
1 medium yellow bell pepper chopped
1 medium white or yellow onion, chopped
1 cup broccoli florets
¼ cup spring onion, chopped
1½ tsp fresh garlic, minced
HUNAN SAUCE:--
½ cup chicken stock
3 tbsp soy sauce
2 tbsp oyster sauce
1 tsp sugar
2 tsp chilli paste
2 tbsp cornflour

HUNAN SAUCE
In a small bowl, combine all the sauce ingredients. Whisk together and set aside.
HUNAN CHICKEN
Cut all the veggies into bite size pieces, mince the garlic, slice the chicken into thin strips and sprinkle with SIDS CRAZY SALT
Preheat a large oiled frypan or wok and cook chicken until golden brown, about 7 minutes. Remove from the pan and set aside.
To the same pan, add bell peppers, onion, spring onion, broccoli, and minced garlic. Sauté until the veggies soften, about 7 minutes.
Add chicken back with the veggies.
Pour the prepared sauce over the cooking ingredients. Toss everything together and cook for 5 minutes. Stir the ingredients occasionally. Enjoy!

Hunan cuisine, also known as Xiang cuisine, consists of the cuisines of the Xiang River region, Dongting Lake and western Hunan Province in China. It is one of the Eight Great Traditions of Chinese cuisine and is well known for its hot and spicy flavours, fresh aroma and deep colours. Common cooking techniques include stewing, frying, pot-roasting, braising and smoking. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied.