Fiery Sichuan Chicken

Fiery Sichuan Chicken
Fiery Sichuan Chicken

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1/2

    teaspoon Sichuan peppercorns

  • 12

    ounces boneless skinless chicken breast cut 3/4" pieces

  • 2

    tablespoons oyster sauce

  • SAUCE:

  • 1/4

    cup chicken broth

  • 1

    tablespoon soy sauce

  • 1

    teaspoon sesame oil

  • 1

    teaspoon chile garlic sauce

  • 1

    teaspoon sugar

  • 1/2

    teaspoon cornstarch

  • TO FINISH:

  • 2

    tablespoons cooking oil

  • 6

    small dried red chiles

  • 2

    tablespoons chopped Sichuan preserved vegetable

  • 2

    teaspoons minced garlic

  • sliced green onion

Directions

Place peppercorns in a small frying pan over medium heat. Cook, shaking pan frequently, until peppercorns darken slightly and smell toasted, 3 to 4 minutes. Whirl in a blender until coarsely ground. Set aside. Place chicken in a bowl. Add oyster sauce and stir to coat. Let stand for 15 minutes. Combine sauce ingredients in a bowl. Place a wok or wide frying pan over high heat until hot. Add oil, swirling to coat sides. Add chiles and cook, stirring, until fragrant, about 5 seconds. Add chicken and stir-fry for 2 minutes. Add preserved vegetable, garlic and peppercorns and stir-fry for 1 minute. Add sauce and cook, stirring, until it boils and thickens. Place on a serving platter and garnish with green onion. This recipe yields 4 servings.

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