Spicy Szechuan Chicken Stir-Fry

Ingredients

• Chicken thighs1 lb, boneless, skinless
• Dried red chilies5-10, depending on heat preference
• Sichuan peppercorns1 tsp
• Garlic4 cloves, minced
• Ginger1 tbsp, grated
• Soy sauce3 tbsp
• Chili bean paste (Doubanjiang)1 tbsp
• Shaoxing wine1 tbsp
• Rice vinegar1 tsp
• Sugar1 tsp
• Cornstarch1 tbsp
• Vegetable oil3 tbsp
• Scallions2, chopped for garnish
• Saltto taste
• Black pepperto taste

Steps

1. 1

   Cut chicken thighs into bite-sized pieces. In a bowl, toss chicken with 1 tbsp soy sauce, Shaoxing wine, and 1/2 tbsp cornstarch. Let marinate for 10 minutes.

2. 2

   In a separate small bowl, whisk together the remaining 2 tbsp soy sauce, chili bean paste, rice vinegar, sugar, and the remaining 1/2 tbsp cornstarch. Set aside.

3. 3

   Heat 1.5 tbsp vegetable oil in a wok or large skillet over high heat. Add chicken and stir-fry until browned and cooked through. Remove chicken and set aside.

4. 4

   Add the remaining 1.5 tbsp vegetable oil to the wok. Add dried red chilies and Sichuan peppercorns. Stir-fry for about 30 seconds until fragrant, being careful not to burn the chilies.

5. 5

   Add garlic and ginger and stir-fry for another 30 seconds.

6. 6

   Add your choice of vegetables (e.g., bell peppers, onions, broccoli) and stir-fry until crisp-tender, about 3-5 minutes.

7. 7

   Return the chicken to the wok. Give the sauce mixture a stir and pour it over the ingredients.

8. 8

   Stir-fry until the sauce thickens and coats everything, about 1-2 minutes.

9. 9

   Season with salt and black pepper to taste. Garnish with chopped scallions and serve immediately.