IN THIS RECIPE

WHAT YOU NEED:

• 2/3 cup Chicken stock
• 1 pkg Sun-Bird® Hot and Spicy Szechuan Mix
• 2 tsp Soy Sauce
• 1 tbs Rice Wine Vinegar
• 1 tsp Cumin
• 1 lb Chicken Thighs, boneless

PREPARATIONS:

• In a large sauce pan, whisk together stock, Sun-Bird® Hot and Spicy Szechuan Mix, soy sauce, rice wine vinegar, brown sugar, and cumin. Bring to a simmer.
• Once the liquid has thickened into a sauce, remove from the heat and let cool to room temperature.
• Pour the sauce over the chicken and let marinade for at least 1 hour.
• Heat a large pan over medium heat and cook the chicken thighs on each side for 5 minutes or until firm to the touch and juices run clear.
• Slice chicken into thin strips and serve.