Szechuan Chicken
Ingredients
The chicken
-
1
lb
chicken breast, thinly sliced
-
2
teaspoons
cornstarch
-
2
teaspoons
soy sauce or GF liquid aminos
-
1
teaspoon
sesame oil
The Szechuan sauce
-
½
cup
soy sauce or GF liquid aminos
-
3
tablespoons
maple syrup or honey or brown sugar
-
1
tablespoon
rice vinegar
-
1
tablespoon
sesame oil
-
1
tablespoon
Shaoxing wine or mirin
-
1
teaspoon
ginger, finely minced or ginger paste
-
4
cloves
garlic, finely minced
-
1–3
teaspoons
sriracha, chile-garlic paste, or sambal olek
The stir fry
-
2–3
tablespoons
high-heat oil (peanut, coconut, avocado)
-
2–3
cups
stir-fry vegetables (broccolini, red bell pepper, etc.)
-
10
pieces
dried red chili peppers
-
½–1
teaspoon
Szechuan peppercorns
-
5
pieces
scallions, cut into 1 ½ inch pieces
-
½
cup
toasted cashews or toasted peanuts
Garnish
-
to taste
toasted sesame seeds
Instructions
- Slice the chicken into thin pieces and coat with cornstarch, soy sauce, and sesame oil.
- Whisk together the Szechuan sauce ingredients in a bowl.
- Prepare the vegetables by cutting them thinly.
- Heat half the oil in a wok and stir-fry the vegetables until tender-crisp, then set aside.
- Add remaining oil, dried chilies, and Szechuan peppercorns to the wok, stir for 15 seconds, then add the chicken and cook until golden.
- Pour in the Szechuan sauce and simmer for 1-2 minutes, ensuring the chicken is cooked through.
- Add the cooked vegetables, scallions, and cashews, stirring until warmed through, then sprinkle with sesame seeds and serve.
Nutrition Facts (estimated)
Servings
2-4
Calories
457
Total fat
23.2g
Total carbohydrates
31.7g
Total protein
34g
Sodium
1018.5mg
Cholesterol
82.7mg
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