Szechuan Chicken
Servings 4
Equipment
- Large Cast Iron Skillet or Large Wok
Ingredients
Sauce:
- ¼ cup chicken 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
Instructions
- Prepare 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.
- Cook the chicken by heating the oil in a large cast-iron 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 foil tent on top 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 and 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.