Szechuan Chicken is a popular Chinese dish known for its bold and spicy flavors. It originates from Szechuan (Sichuan) cuisine, which is known for its use of fiery spices and peppercorns.
Contents
Ingredients:
Chicken Marinade:
- 500g boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 teaspoon cornstarch
Sauce:
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2-3 tablespoons Szechuan peppercorns (adjust to your spice preference)
- 2-3 dried red chilli peppers (adjust to your spice preference)
- 1/4 cup chicken broth or water
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce (for colour, optional)
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon black vinegar (or rice vinegar)
- 1/2 teaspoon cornstarch mixed with 1 tablespoon water (to thicken the sauce)
Stir-Frying the chicken:
- 2 cups broccoli florets
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 2-3 green onions, chopped (white and green parts separated)
- Vegetable oil for stir-frying
Instructions:
1. Marinate the chicken
- In a bowl, combine the chicken pieces with soy sauce, Shaoxing wine, and cornstarch. Mix well and let it marinate for at least 15-20 minutes.
2. Prepare the Sauce:
- In a small bowl, mix together the chicken broth (or water), soy sauce, dark soy sauce, sugar, sesame oil, black vinegar, and cornstarch-water mixture. Set aside.
3. Heat a Wok:
- Heat a wok or a large skillet over high heat. Add about two tablespoons of vegetable oil.
4. Stir-Fry the Chicken:
- Stir-fry marinated chicken until it’s cooked through and lightly browned. Remove the cooked chicken from the wok and set it aside.
5. Stir-Fry the Vegetables:
- Add a bit more oil to the wok if needed. Stir-fry the Szechuan peppercorns and dried red chilli peppers for about 30 seconds until fragrant.
- Throw in minced garlic, ginger, and the white parts of the green onions. Stir-fry for another 30 seconds.
- Now Add the broccoli and bell peppers. Stir-fry for a few minutes until the vegetables are tender-crisp.
6. Combine and Finish:
- Return the cooked chicken to the wok.
- Pour in the prepared sauce and stir-fry everything together until the sauce thickens and coats the chicken and vegetables.
7. Garnish and Serve:
- Garnish with the green parts of the chopped green onions.
- Serve hot over steamed rice.
Adjust the amount of Szechuan peppercorns and dried chilli peppers to control the heat level to your liking. Serve and enjoy!
Also read: China, scallion pancakes
