Instructions

1. Marinate the Chicken: In a bowl, combine the diced chicken with 1 tablespoon of Mushroom Chili Paste and 1 teaspoon of soy sauce. Mix well and set aside to marinate for 5-8 minutes. This quick marinade builds a fantastic layer of flavor.

2. Sear the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry for 3-4 minutes, until it's cooked through and lightly caramelized. Remove the chicken from the pan and set it aside.

3. Sauté the Vegetables: In the same pan, add the remaining tablespoon of Mushroom Chili Paste and sauté for 30 seconds until its rich aroma is released. Add the carrots and stir-fry for 3-4 minutes until they begin to soften. Add the red bell pepper and cook for another 1-2 minutes to ensure it stays crisp and vibrant.

4. Combine and Serve: Return the cooked chicken (and any leftover marinade) to the pan with the vegetables. Toss everything together for one minute to unify the flavors and coat everything in a light, glossy sauce. Serve immediately over hot rice, garnished with fresh chili slices if you like an extra kick.
   
   

Pro Tips

• Uniform Cuts: For even cooking, try to cut your chicken and vegetables into similarly sized pieces.

  •High Heat for Searing: Ensure your pan is hot before adding the chicken to get a good sear, which locks in moisture and adds flavor.

  •Veggie Variations: Feel free to substitute other quick-cooking vegetables like broccoli florets, snap peas, or sliced zucchini.