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Szechuan Chicken Stir-fry
Created by: Howcan Team
Ingredients
- 1 lb boneless, skinless chicken breast, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/2 teaspoon crushed red pepper flakes
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1/2 cup chicken broth
- 2 tablespoons hoisin sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 2 green onions, sliced
- Cooked rice, for serving
Instructions
- In a medium bowl, combine the sliced chicken, 1 tablespoon of soy sauce, and 1 tablespoon of cornstarch. Toss to coat the chicken evenly and set aside.
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over high heat. Add the marinated chicken and stir-fry for 3-4 minutes, or until cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic, ginger, and crushed red pepper flakes. Stir-fry for 1 minute, or until fragrant.
- Add the sliced red and green bell peppers to the skillet and stir-fry for 2-3 minutes, or until they begin to soften.
- In a small bowl, whisk together the chicken broth, hoisin sauce, rice vinegar, and remaining tablespoon of soy sauce. Pour the sauce into the skillet and bring to a simmer.
- Add the cooked chicken back into the skillet and stir to coat everything in the sauce. Cook for an additional 2-3 minutes, or until the sauce thickens slightly.
- Remove the skillet from the heat and drizzle with sesame oil. Stir in the sliced green onions.
- Serve the Szechuan chicken stir-fry over cooked rice and enjoy!
Szechuan Chicken Stir-fry is a popular Chinese dish with a rich history dating back to the Szechuan province in China. This spicy and flavorful dish is known for its use of Szechuan peppercorns and spicy chili peppers, creating a numbing and fiery sensation on the palate. The dish has gained popularity worldwide for its bold flavors and aromatic spices. Renowned chefs like Fuchsia Dunlop have popularized authentic Szechuan cuisine, bringing the traditional flavors to the global culinary stage. Today, the best versions of this dish can be found in authentic Szechuan restaurants, where skilled chefs masterfully balance the heat and flavors to create a truly unforgettable dining experience.
25 min
4
350 calories
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