Author Adapted by Pam / Original by Dinner at the Zoo
Equipment
Large Skillet or Large Wok
Ingredients
Sauce:
¼cupbroth
3tbspsoy sauce
1½tbsphoisin sauce
1½tbspbrown sugar
1tbspsesame oil
1tbspcornstarch
Stir Fry:
3-4tbspvegetable oil
1lbboneless skinless chicken breast, cut into 1-inch pieces
Sea salt and freshly cracked pepper, to taste
3tbspcornstarch
½yellow onion, cut into 1-inch pieces
1smallred bell pepper, cut into 1-inch pieces
1smallgreen bell pepper, cut into 1-inch pieces
10-12dried red chilies
½tbspSzechuan peppercorns
3cloves of garlic, minced
1tspginger, minced
Sea salt and freshly cracked pepper, to taste, if needed
Instructions
Make the sauce by combining the broth, soy sauce, hoisin sauce, brown sugar, sesame oil, and cornstarch 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.