Your rating
Not rated yet!
Modify
Extra Spicy Szechuan Stir-Fry
Created by: Howcan Team
Ingredients
- 1 lb of chicken breast, thinly sliced
- 2 tablespoons of vegetable oil
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup of broccoli florets
- 1/2 cup of sliced carrots
- 1/2 cup of sliced onions
- 3 cloves of garlic, minced
- 1 tablespoon of grated ginger
- 1/4 cup of soy sauce
- 2 tablespoons of rice vinegar
- 2 tablespoons of hoisin sauce
- 2 tablespoons of Szechuan peppercorns
- 1 tablespoon of chili paste
- 1 teaspoon of sugar
- 1/2 cup of chicken broth
- 2 teaspoons of cornstarch
- 2 green onions, chopped (for garnish)
- Cooked rice for serving
Instructions
- In a small bowl, mix together 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, 2 tablespoons of hoisin sauce, 2 tablespoons of Szechuan peppercorns, 1 tablespoon of chili paste, and 1 teaspoon of sugar to make the extra spicy sauce. Set aside.
- In a separate bowl, whisk together 1/2 cup of chicken broth and 2 teaspoons of cornstarch. Set aside.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the sliced chicken and stir-fry for 3-4 minutes until cooked through. Remove the chicken from the wok and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the wok. Stir in the minced garlic and grated ginger, and cook for 1 minute until fragrant.
- Add the sliced bell peppers, broccoli, carrots, and onions to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
- Return the cooked chicken to the wok. Pour in the prepared extra spicy sauce and the chicken broth-cornstarch mixture. Stir-fry for an additional 2-3 minutes until the sauce thickens and coats the ingredients evenly.
- Remove the wok from the heat and garnish with chopped green onions.
- Serve the extra spicy Szechuan stir-fry over cooked rice and enjoy the fiery flavors!
The history of Szechuan Stir-Fry with extra spicy sauce can be traced back to the Szechuan province in China, known for its bold and fiery flavors. This dish is a testament to the province's culinary expertise, with its roots in the traditional Szechuan cuisine that dates back centuries. The dish gained popularity for its intense heat and complex flavors, thanks to the use of Szechuan peppercorns and spicy chili peppers. Renowned chefs in Szechuan, such as Chef Yu Bo, have perfected the art of creating this fiery stir-fry, infusing it with their culinary mastery. Today, the best versions of this dish can be found in authentic Szechuan restaurants, where chefs skillfully balance the heat of the spicy sauce with the umami of ingredients like garlic, ginger, and soy sauce. To achieve the perfect Szechuan Stir-Fry with extra spicy sauce, it's crucial to get the balance of heat and flavor just right, making the use of authentic Szechuan peppercorns and chili peppers essential. While the traditional method involves stir-frying the ingredients in a wok, some chefs have also developed alternative techniques, such as dry-frying, to intensify the flavors of the dish. Whether you're in the Szechuan province or a renowned Szechuan restaurant, experiencing this dish is a fiery and flavorful journey that ignites the senses.
30 min
4
350 calories
Most popular recipes
BBQ Bacon Burger
A delicious and hearty burger with smoky BBQ sauce and crispy bacon.
30 min
4
650 calories
Sago Pudding
A creamy and comforting dessert made with sago pearls, milk, and sugar.
40 min
4
250 calories
Liverwurst Sandwich
A classic and delicious liverwurst sandwich perfect for a quick and satisfying meal.
10 min
1
350 calories
Most recent recipes
Gluten-Free Veal Parmesan
A delicious gluten-free twist on the classic veal parmesan recipe.
50 min
4
450 calories
Extra Rosemary and Garlic Braised Lamb Shank
Tender and flavorful lamb shanks braised with extra rosemary and garlic, perfect for a special dinner.
200 min
4
550 calories
Almond Chia Pudding
A delicious and healthy pudding made with almond milk and chia seeds.
5 min
2
180 calories