Savor the Spice: Szechuan Chicken Stir-Fry with Fiery Red Chilies

Ignite your taste buds with our Szechuan Chicken Stir-Fry, a symphony of flavors that combines tender chicken, vibrant bell peppers, and a burst of heat from dried red chilies. Coated in a savory, aromatic sauce, this dish is a thrilling adventure for those seeking an authentic Szechuan experience. Get ready to embark on a culinary journey that delivers the perfect balance of spice, sweetness, and umami.

In our household, Szechuan Chicken is the go-to dish when we crave a bold and zesty dinner. The sizzle of the pan as the chicken turns golden brown is music to our ears, and the aroma of sichuan peppercorns infusing the air adds an extra layer of anticipation. The fiery red chilies not only add heat but also vibrant color to our dinner table. It’s a dish that brings us together, creating moments filled with laughter, spice, and shared enjoyment.

Why This Szechuan Chicken is a Must-Try!

1. Intense Szechuan Heat: Dried red chilies and sichuan peppercorns provide an authentic Szechuan kick, creating a dish that’s not just a meal but a culinary adventure.
2. Golden Crispy Chicken: The corn starch coating ensures each piece of chicken is perfectly golden brown, adding a satisfying crunch to every bite.
3. Vibrant Bell Peppers: Red and green bell peppers add a colorful and crunchy texture, complementing the tender chicken.
4. Flavorful and Aromatic Sauce: A harmonious blend of soy sauce, hoisin sauce, sesame oil, and brown sugar creates a sauce that’s both savory and sweet.
5. Quick and Easy Preparation: This stir-fry comes together in minutes, making it an ideal choice for busy weeknight dinners.

Ingredients:

• For the stir fry
  • 1/4 cup vegetable oil
  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces (454 g)
  • 1/4 cup corn starch
  • 1/2 cup yellow onion, cut into 1/2-inch pieces
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 green bell pepper, cut into 1-inch pieces
  • 25 small dried red chilies
  • 1 tablespoon sichuan peppercorns (optional)
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • 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

Directions:

1. Place the chicken in a bowl with corn starch, salt, and pepper to taste. Toss to combine. Heat the vegetable oil in a large pan over high heat.
2. Place the chicken in a single layer in the pan. Cook for 3-4 minutes per side until golden brown. You may have to do this step in batches.
3. Remove the chicken from the pan. Cover to keep warm.
4. Add the onion and red and green bell peppers to the pan. Stir in the chilies and sichuan peppercorns. Cook for 3-4 minutes or until vegetables are softened.
5. Add the garlic and ginger to the pan; cook for an additional 30 seconds. Return the chicken to the pan with the vegetables.
6. While the chicken and vegetables are cooking, make the sauce. Whisk together all of the sauce ingredients in a small bowl.
7. Add the sauce to the chicken mixture and bring to a boil; cook for 30 seconds to 1 minute, or until the sauce is just thickened. Serve immediately.

Notes:

• Adjust the quantity of dried red chilies to control the level of spiciness.
• Sichuan peppercorns add a unique numbing sensation; include them if you enjoy a more authentic Szechuan experience.
• Serve over steamed rice for a complete and satisfying meal.