Szechuan Chicken is one of the most popular classic Chinese dishes from Sichuan province. It has a strong spicy taste, salty and mellow, and slightly sweet. The dish is often served over steamed rice.
Ingredients
Marinade chicken:
- 1 pound boneless skinless chicken breasts, cut into 1” chunks
- 1 teaspoon cornstarch
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1/4 teaspoon white pepper
- 1 tablespoon soy sauce
Stir Fry:
- 25 small dried chile de arbol peppers or other dried chiles
- 1 tablespoon Sichuan peppercorns
- 2 tablespoons canola oil
- 3 cloves garlic
- 3 fresh ginger, thin slices
Seasonings:
- 1 1/2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- scallions, slices
Instructions
Marinade chicken:
- Prepare a medium bowl, add the chicken and marinade ingredients, mix well and set aside for 20 minutes.
Stir-fried chicken:
- Heat oil in skillet on medium high to high heat.
- Stir-fried chicken pieces until golden. Remove chicken. Set aside.
Sauté the aromatics-
- To the same skillet add 2 tablespoons of canola oil, along with the ginger and garlic slices.
- Let the ginger and garlic infuse the oil for about 20 seconds.
- Add dried chili and peppercorns, stir fried until fragrant.
Return the chicken and seasonings-
- Add the chicken, the soy sauce, oyster sauce and sugar to the pan, stir fried until sauce is just thickened.
- Sparking scallions- stir fry for 30 seconds. Serve immediately.
Tips & Notes:
Carbohydrates: 12g | Protein: 35g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 173mg | Sodium: 788mg | Fiber: 3g | Sugar: 5g
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Nutrition Information:
Calories: 293kcal (15%)
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