Szechuan Chicken

I made this easy Szechuan chicken recipe the day I saw it on Dinner at the Zoo. My husband brought back Szechuan peppercorns from a work trip in China so I am always on the lookout for recipes featuring them. The peppercorns are not spicy in heat but have a sort of floral flavor and they also numb your tongue, which makes for an interesting combination. I adapted the recipe by using a little less cornstarch, fewer red chilis, and fewer peppercorns because it’s what I hand on hand. We all enjoyed this tasty  Szechuan chicken and thought it paired nicely with roasted baby bok choy and garlic rice.

Szechuan Chicken

Sauce:

• ¼ cup broth
• 3 tbsp soy sauce
• 1½ tbsp hoisin sauce
• 1½ tbsp brown sugar
• 1 tbsp sesame oil
• 1 tbsp cornstarch

Stir Fry:

• 3-4 tbsp vegetable oil
• 1 lb boneless skinless chicken breast, cut into 1-inch pieces
• Sea salt and freshly cracked pepper, to taste
• 3 tbsp cornstarch
• ½ yellow onion, cut into 1-inch pieces
• 1 small red bell pepper, cut into 1-inch pieces
• 1 small green bell pepper, cut into 1-inch pieces
• 10-12 dried red chilies
• ½ tbsp Szechuan peppercorns
• 3 cloves of garlic, minced
• 1 tsp ginger, minced
• Sea salt and freshly cracked pepper, to taste, if needed

How to Make Szechuan Chicken

Make the sauce by combining the soy sauce, hoisin sauce, brown sugar, sesame oil, cornstarch, and chicken broth in a small bowl; whisk until well combined. Set aside to allow flavors to mingle.

Toss the chicken pieces in a bowl then season with sea salt and freshly cracked pepper, to taste. Sprinkle the cornstarch on top and toss to coat evenly.

Heat the oil in a large skillet or wok over high heat. Place the chicken in a single layer in the pan and cook for 3-4 minutes per side until golden brown. Remove from the skillet and set aside with a tin foil tent to keep it warm.

Add the onion, red, and green bell peppers to the skillet along with the chilies and Szechuan peppercorns. Cook, stirring often, until the vegetables are softened, about 3-4 minutes.

Add the garlic and ginger to the pan and cook, stirring constantly, for 1 minute. Return the chicken and juices to the pan along with the sauce. Bring to a boil; cook for 1 minute, or until the sauce is thickened. Taste and season with sea salt and freshly cracked pepper, if needed. Serve immediately. Enjoy.