Per serving · Approximate values estimated by AI
Spicy Szechuan Chicken Stir-Fry
85% authentic · Sichuan Chinese
A fiery and flavorful Szechuan-style stir-fry with a bold combination of chili peppers, Sichuan peppercorns, and savory notes.
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
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
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
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
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
Add garlic and ginger and stir-fry for another 30 seconds.
- 6
Add your choice of vegetables (e.g., bell peppers, onions, broccoli) and stir-fry until crisp-tender, about 3-5 minutes.
- 7
Return the chicken to the wok. Give the sauce mixture a stir and pour it over the ingredients.
- 8
Stir-fry until the sauce thickens and coats everything, about 1-2 minutes.
- 9
Season with salt and black pepper to taste. Garnish with chopped scallions and serve immediately.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
