Remove from heat once chicken is cooked thoroughly.
Try to prepare early for this by cooking your rice earlier in the day or the day before. Otherwise don't stress over it. Cook 1 cup of rice and set aside.
1/2 Cup Onion chopped
2 Tbl Spn Butter
1/2 Tbl Spn Minced Garlic
1 Egg Scrambled
1 Cup frozen carrots and peas precooked / boiled
2 Tbl Spn Teriyaki Sauce or more to taste
In a Wok or skillet over medium high heat, sauté the onion. Then add the minced garlic. Add a dash of salt and 1 tbl spn butter. Push to the side of the Wok or skillet.
Add the egg and cook. Mix with the onion and garlic. Add the rice and stir together and continue to cook. Mix well and chop the clumps of rice out. Add the other 1 tbl spn butter and let it melt. Continue to stir. Add a dash of salt. Continue cooking for two minutes. Add the Teriyaki by drizzling over the rice. Add the carrots and peas. Stir well and continue cooking for about 4 minutes.
Peanut Dipping Sauce
Using the same Wok or skillet heat 4 Tbl Spn Soy Sauce for about 30 seconds, then add 2 Tbl Spn Olive Oil. Add 1/2 Tbl Spn Minced Garlic and a dash of salt. Add 1 Tsp Rice Wine Vinegar. Stir and bring to a simmer. Add 1 Tbl Spn of peanut butter. Stir and until the peanut butter is completely liquid. Stir in 1 tbl spn of brown sugar. Add 1 Tsp Red Pepper Flakes. Stir and cook for about 1 minute and let the flavors get to know each other. Remove from heat and place in a small bowl. Serve hot.
Enjoy Scotty B's Szechuan Chicken with Fried Rice and Peanut Dipping Sauce!