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Authentic Spicy Chinese Chicken Szechuan
Spice up your mealtime with this delicious and flavorful Chicken Szechuan recipe. This dish originates from the Sichuan province of China, known for its bold and fiery flavors. The combination of succulent chicken pieces, vibrant vegetables, and aromatic spices will tantalize your taste buds. Serve it with steamed rice or noodles for a satisfying and memorable meal.
Ingredients
- 1 lb boneless, skinless chicken breasts cut into bite-sized pieces
- 2 tbls vegetable oil
- 3 cloves garlic, minced
- 1 thumb ginger, grated
- 2 green onions, diced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 teaspoon Szechuan peppercorns, crushed
- 2 tbls soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon cornstarch, dissolved in 1 tablespoon water
- salt and pepper to taste
- Sesame and additional green onions for garnish (optional)
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Directions
In a large wok or skillet, heat the vegetable oil over medium heat. Add the minced garlic, grated ginger, and diced green onions. Stir-fry for about 1 minute until fragrant.
Add the chicken pieces to the wok and cook until they are no longer pink in the center, about 5-7 minutes. Make sure to stir and flip the chicken occasionally for even cooking.
Push the chicken to one side of the wok and add the sliced red and green bell peppers. Stir-fry for2-3 minutes until the peppers are tender-crisp.
In a small bowl, combine the crushed Szechuan peppercorns, soy sauce, hoisin sauce, rice vinegar, sugar, and a pinch of salt and pepper. Mix until well combined.
Pour the sauce over the chicken and vegetables in the wok. Stir everything together to coat evenly. Allow the sauce to simmer and thicken for 1-2 minutes.
In a small bowl, dissolve the cornstarch in water and pour it into the wok. Stir well to thicken the sauce further.
Remove the wok from heat and let the dish rest for a few minutes.
Garnish with sesame seeds and additional green onions if desired.
Serve the Chicken Szechuan hot over steamed rice or noodles.
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