A flavorful and easy-to-make Sichuan-style chicken stir-fry with a spicy kick.
Combine the light soy sauce and cornstarch in a mixing bowl. Add the chicken pieces and toss to coat evenly. Let it marinate for 15 minutes.
Marinating the chicken helps to tenderize it and infuse it with flavor.
In another bowl, mix the ketchup, chicken broth, and brown sugar until well combined. Set aside.
Adjust the sweetness of the sauce to your preference by adding more or less sugar.
Heat a wok over high heat and add a splash of oil. Stir-fry the ginger, garlic, and green onions until fragrant.
Ensure the wok is hot before adding the aromatics to release their full flavor.
Add the marinated chicken to the wok and stir-fry until it starts to brown.
Cook the chicken in batches if necessary to avoid overcrowding the wok.
Add the bell pepper and onion to the wok and stir-fry until they are tender-crisp.
Cut the vegetables into uniform pieces for even cooking.
Pour the prepared sauce into the wok and toss to coat the chicken and vegetables evenly. Cook for another 2 minutes.
Let the sauce thicken slightly to coat the ingredients well.
Garnish with toasted sesame seeds and fresh cilantro before serving.
Serve immediately for the best flavor and texture.
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