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Extra Spicy Szechuan Chicken Stir-fry
Created by: Howcan Team
Ingredients
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 2 tablespoons cornstarch
- 3 tablespoons vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup broccoli florets
- 1/2 cup sliced carrots
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 1/2 cup low-sodium chicken broth
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons hoisin sauce
- 2 tablespoons chili garlic sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 2 green onions, chopped
- 1 teaspoon sesame seeds (optional)
Instructions
- In a bowl, toss the sliced chicken with 2 tablespoons of cornstarch until evenly coated.
- In a large wok or skillet, heat 2 tablespoons of vegetable oil over high heat.
- Add the coated chicken to the hot wok and stir-fry for 3-4 minutes, or until browned and cooked through. Remove the chicken from the wok and set aside.
- In the same wok, add the sliced red and green bell peppers, broccoli, and carrots. Stir-fry for 2-3 minutes, or until the vegetables are slightly tender but still crisp.
- Push the vegetables to the side of the wok and add the minced garlic and grated ginger to the center. Stir-fry for 30 seconds, or until fragrant.
- Pour in 1/2 cup of low-sodium chicken broth, 3 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 2 tablespoons of hoisin sauce, 2 tablespoons of chili garlic sauce, 1 tablespoon of brown sugar, and 1 teaspoon of sesame oil. Stir to combine and bring to a simmer.
- Add the cooked chicken back into the wok and toss to coat with the spicy sauce. Cook for an additional 2-3 minutes, or until the sauce thickens and coats the chicken and vegetables.
- Remove the wok from the heat and sprinkle with chopped green onions and sesame seeds, if desired.
- Serve the extra spicy Szechuan chicken stir-fry immediately over steamed rice or noodles. Enjoy!
Szechuan Chicken Stir-fry with extra spicy sauce has a rich history rooted in the Szechuan province of China. This fiery dish is a staple of Szechuan cuisine, known for its bold flavors and intense heat. The dish features tender chunks of chicken stir-fried with a medley of vegetables and a potent, tongue-tingling Szechuan peppercorn-laden sauce. Renowned chefs in Szechuan province have perfected the art of balancing the numbing heat of the peppercorns with the fiery kick of chili peppers, creating a symphony of flavors that dance on the palate. Today, the best versions of this dish can be found in authentic Szechuan restaurants, where skilled chefs wield their woks with precision, ensuring the perfect sear on the chicken and vegetables while infusing them with the complex, spicy sauce. To achieve the authentic taste, it's crucial to use high-quality Szechuan peppercorns and chili peppers, as they are the soul of this dish. For those seeking a famous alternative method, the "dry-frying" technique is a popular variation, where the chicken is first marinated, then dry-fried until crispy before being stir-fried with the spicy sauce, resulting in a delightful contrast of textures.
30 min
4
350 calories
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