Description
A spicy and flavorful Chinese chicken dish with a distinct Szechuan peppercorn taste.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon cooking oil
- 1/2 cup dried red chilies, cut into 1-inch pieces
- 2 tablespoons Szechuan peppercorns
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- 1/4 cup chicken broth
- 1 tablespoon sugar
- 1 teaspoon vinegar
- 1 teaspoon sesame oil
- 2 green onions, sliced for garnish
Instructions
- Toss the chicken pieces with soy sauce and cornstarch. Set aside for 10 minutes.
- Heat the cooking oil in a wok or large skillet over medium-high heat.
- Add the dried red chilies and Szechuan peppercorns. Stir-fry for about 30 seconds until fragrant. Remove from the wok and set aside.
- Add the marinated chicken to the wok and stir-fry until cooked through and lightly browned, about 5-7 minutes.
- Add the minced garlic and ginger to the wok. Cook for 30 seconds until aromatic.
- In a small bowl, whisk together the chicken broth, sugar, and vinegar. Pour the mixture into the wok.
- Return the chilies and peppercorns to the wok. Stir well to coat the chicken.
- Cook until the sauce thickens slightly, about 1 minute.
- Stir in the sesame oil.
- Remove from heat and garnish with sliced green onions before serving.
Notes
- If you prefer less heat, remove the seeds from the dried red chilies before frying.
- For a thicker sauce, increase the cornstarch slightly in the initial marinade.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Szechuan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8
- Sodium: 650
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 2
- Protein: 45
- Cholesterol: 110
Keywords: Szechuan chicken, spicy chicken, Chinese recipe, stir-fry, peppercorn chicken