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Szechuan Chicken

This stir fry is spicy and colorful. If you don't have the sichuan peppercorns, you can use other Asian chili peppers for heat.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Chinese
Servings: 4 servings

Ingredients

  • 1/4 cup vegetable oil
  • 3 large boneless, skinless chicken breasts
  • 1/4 cup corn startch
  • 1/2 onion cut into large pieces
  • 1 red bell pepper cut into large pieces
  • 1 green bell pepper cut into large pieces
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 1 tablespoon sichuan peppercorns, ground in mortar and pestle
  • salt and pepper to taste

For the sauce

  • 3 tablespoons low sodium soy sauce
  • 1 1/2 tablespoons hoisin sauce
  • 1 tablespoon sesame oil
  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon corn starch
  • 1/4 cup chicken broth

Instructions

  • Cut up chicken, salt and pepper, and then coat with the corn starch. Heat the vegetable oil in wok over high heat.
  • Cook the chicken in a single layer for 3-4 minutes per side or until golden brown. You may have to do this in batches.
  • Remove the chicken from the pan and cover to keep warm.
  • Add the onion and red and green peppers to the pan. Stir in the garlic, ginger and peppercorns and cook until tender but still firm. Return the chicken to the pan.
  • Whisk together all sauce ingredients in a small bowl. Add to the chicken mixture and cook until sauce is just thickened. Serve immediately over rice.