CHICKEN STIR FRY

Wash chicken breasts with water and lemon juice, or water and white vinegar, trim excess fat. Cut into desired pieces. Seasoned chicken with 1 tsp salt, 1 tbsp black pepper, onion powder, garlic powder, sazon seasoning and paprika. Seat Aside. In a bowl add tempura batter or all-purpose flour, season with remaining dry seasoning, except for ground ginger, mix well to combine seasoning into tempura batter or flour. Heat oil medium high heat. Dip chicken pieces into tempura or flour mixture and light coated, fry until you have a nice golden colour, about 2-3 minutes on each side. Please fry in batches as to not cool down the oil, because then your chicken pieces become soggy. In the meantime, in a bowl add brown sugar, soy sauce, Worcestershire sauce, vinegar, sesame oil, ginger powder, red pepper flakes and cornstarch, using a fork or whisk, mix well so to mix the cornstarch Set fry chicken aside. If excess oil in pan drain, leaving no more than 1 tbsp the pan, add onion and garlic, sauté while constantly turning for about 2 minutes, add bell peppers and stir for about another 2 minutes, add carrots, and stir to combine. Add liquid mixture cover and bring to a low boil, cook about 3 minutes, then add broccoli and chicken pieces, stir to combine well, cover and cook for about 5 minutes.