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Szechuan Chicken
Created by: Howcan Team
Ingredients
- 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons of soy sauce
- 1 tablespoon of cornstarch
- 2 tablespoons of vegetable oil
- 3 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 1/4 cup of Szechuan peppercorns
- 1/4 cup of dried red chilies
- 1/4 cup of green onions, chopped
- 1 tablespoon of rice vinegar
- 1 tablespoon of sugar
- 1/4 cup of chicken broth
- 1 teaspoon of sesame oil
Instructions
- In a bowl, mix the chicken pieces with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Set aside to marinate for 10 minutes.
- Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry for 5-6 minutes, or until cooked through. Remove the chicken from the wok and set aside.
- In the same wok, add the minced garlic, ginger, Szechuan peppercorns, and dried red chilies. Stir-fry for 1-2 minutes, or until fragrant.
- Add the cooked chicken back into the wok, along with the chopped green onions, rice vinegar, sugar, and chicken broth. Stir-fry for another 2-3 minutes, or until the sauce thickens and coats the chicken evenly.
- Drizzle 1 teaspoon of sesame oil over the Szechuan chicken and give it a final toss.
- Serve hot with steamed rice and enjoy!
Szechuan chicken is a popular Chinese dish known for its bold, spicy flavors. Originating from the Sichuan province in China, this dish has a rich history dating back centuries. It is named after the Szechuan peppercorn, which gives the dish its distinctive numbing and spicy taste. The dish typically consists of crispy chicken stir-fried with Szechuan peppercorns, dried chili peppers, and a flavorful sauce made from soy sauce, ginger, garlic, and sugar. Renowned chefs in Sichuan province, such as Chef Yu Bo, have perfected the art of creating this fiery and aromatic dish. Today, the best versions of Szechuan chicken can be found in authentic Szechuan restaurants around the world. To make the dish at home, it's crucial to get the balance of heat and numbing sensation from the Szechuan peppercorns just right. Some alternative methods for making this dish include using different types of chili peppers or adding Szechuan chili bean paste for an extra kick.
30 min
4
350 calories
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