Szechuan Chicken
Ingredients
The stir fry
-
¼
cup
vegetable oil
-
1
pound
boneless skinless chicken breasts, cut into 1 inch pieces
-
¼
cup
corn starch
-
½
cup
yellow onion, cut into ½ inch pieces
-
1
each
red bell pepper, cut into 1 inch pieces
-
1
each
green bell pepper, cut into 1 inch pieces
-
25
small
dried red chilies
-
1
tablespoon
sichuan peppercorns (optional)
-
1 ½
teaspoons
minced garlic
-
1
teaspoon
minced ginger
-
to taste
salt and pepper
The sauce
-
3
tablespoons
low sodium soy sauce
-
1 ½
tablespoons
hoisin sauce
-
1
tablespoon
sesame oil
-
1 ½
tablespoons
brown sugar
-
1
tablespoon
corn starch
-
¼
cup
chicken broth
Instructions
- Combine chicken with corn starch and season with salt and pepper.
- Heat vegetable oil in a large pan over high heat and cook chicken until golden brown, about 3-4 minutes per side.
- Remove chicken from the pan and keep warm.
- Add onion and bell peppers to the pan, along with chilies and sichuan peppercorns, and cook until softened.
- Stir in garlic and ginger, cooking for an additional 30 seconds.
- Return chicken to the pan with vegetables.
- Whisk together sauce ingredients in a small bowl and add to the chicken mixture.
- Bring to a boil and cook until sauce thickens, about 30 seconds to 1 minute.
- Serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
295
Total fat
18g
Total carbohydrates
12g
Total protein
35g
Sodium
788mg
Cholesterol
173mg
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