Schezwan Chicken Toss

Ingredients

• 2–3 chicken hotdogs
• 1 zucchini, cut into sticks
• 1 carrot, cut into sticks
• 1 onion, sliced
• 1/2 bell pepper, sliced
• 1 tbsp olive oil
• Salt, to taste
• Black pepper, to taste
• 1 tbsp dark soy sauce
• 1 tbsp schezwan chutney

Method

1. Boil the chicken hotdogs for 3–5 minutes. Remove them, let them cool slightly, then cut them into bite-sized pieces.

2. Heat olive oil in a pan on medium heat. Add the cut hotdogs and cook for 1–2 minutes until lightly golden.

3. Add onion, carrot, bell pepper, and zucchini. Stir-fry for 4–6 minutes, keeping the vegetables slightly crisp.

4. Add salt and black pepper. Add dark soy sauce and schezwan chutney. Toss everything well and cook for another 1–2 minutes.

5. Serve warm.

Note: Boiling first helps the hotdogs cook through and makes them a bit softer inside, while pan-frying after gives them better flavor.