Chicken Szechuan Recipe – Spice Up Your Mealtime

Ingredients

For the Chicken:

• 1 lb (450g) chicken breast, thinly sliced
• 1 tablespoon soy sauce
• 1 teaspoon cornstarch

For the Sauce:

• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 1 tablespoon chili paste or to taste
• 1 teaspoon sugar
• 1 teaspoon cornstarch

For the Stir-Fry:

• 3 tablespoons vegetable oil
• 8 dried red chili peppers (adjust according to taste)
• 1 tablespoon Sichuan peppercorns
• 3 garlic cloves, minced
• 1 inch ginger, minced
• 1 bell pepper, diced
• 4 green onions, sliced
• Additional salt to taste

Instructions

1. Marinate the Chicken: In a bowl, combine the chicken slices with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Mix well and let it marinate for at least 15 minutes.
2. Prepare the Sauce: While the chicken is marinating, mix together the ingredients for the sauce in a separate bowl. This includes the soy sauce, hoisin sauce, rice vinegar, sesame oil, chili paste, sugar, and cornstarch. Set aside.
3. Stir-Fry the Chicken: Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry until it’s cooked through and slightly golden. Remove the chicken from the wok and set aside.
4. Cook the Aromatics: In the same wok, add the remaining tablespoon of vegetable oil. Toss in the dried chili peppers and Sichuan peppercorns, frying them briefly until fragrant. Be careful not to burn them.
5. Add Garlic and Ginger: Quickly add the minced garlic and ginger to the wok, stirring constantly to prevent them from burning.
6. Combine Everything: Return the cooked chicken to the wok along with the diced bell pepper. Pour the prepared sauce over the top, and stir everything together. Cook for another 2-3 minutes, or until the sauce has thickened and coats the chicken nicely.
7. Garnish and Serve: Finally, add the sliced green onions and give the dish a quick toss. Taste and adjust the seasoning with additional salt if necessary. Serve your Chicken Szechuan hot with a side of steamed rice or noodles.

Pro Tips

• Adjusting the Heat: The beauty of making Chicken Szechuan at home is that you can adjust the level of spiciness to suit your taste. Feel free to increase or decrease the amount of chili paste and dried red chilies.
• Sichuan Peppercorns: For an authentic flavor, don’t skip the Sichuan peppercorns. They’re essential for that unique tingling sensation Szechuan dishes are known for.
• Serving Suggestions: Balance the heat of this dish with a side of cooling cucumber salad or a light soup to round out your meal.

FAQs

• Can I use chicken thighs instead of breasts? 

Absolutely! Chicken thighs can be even more flavorful and tender in this dish.

• What if I can’t find Sichuan peppercorns? 

While Sichuan peppercorns are key for authenticity, you can still enjoy a delicious dish without them. Consider adding a bit more chili paste for heat, but you’ll miss the unique tingling sensation.