Xinjiang Big Plate Chicken | Cook Smarts

Ingredients

• 1 lb Chicken thighs, boneless and skinless, chopped
• 1 Tbsp + 2 Tbsp Mirin
• 1 Tbsp + 2 Tbsp Soy sauce, low-sodium
• 1 tsp Oil, toasted sesame
• 1 Bell peppers, green, chopped
• 1 Bell peppers, red, chopped
• 8 oz Carrots, thinly sliced
• 1 Hot chili peppers (opt), seeded and diced (such as jalapeno or serrano; use more or less depending on your spice preference)
• 4 cloves Garlic, chopped
• 1 Tbsp Ginger, fresh, grated
• 2 stalks Green onions, chopped (white and green parts separate)
• 1 Limes, wedges
• 1 Tbsp Oil, cooking
• 2 tsp Chinese five-spice powder
• 1/2 tsp Black pepper
• 2 Bay leaves
• 1 1/2 cups Stock, any type
• 8 oz Pasta (any wide type such as pappardelle or fettucine)
• 1 Tbsp Cornstarch
• 1/4 cup Water