Dragon's Fiery Delight

Ingredients

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 teaspoons Szechuan peppercorns 2 teaspoons Szechuan peppercorns
• 4 dried red chili peppers, deseeded and chopped 4 dried red chili peppers, deseeded and chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon hoisin sauce 1 tablespoon hoisin sauce
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1/2 cup (120ml) chicken broth 1/2 cup (120ml) chicken broth
• 1/2 cup (75g) roasted peanuts 1/2 cup (75g) roasted peanuts
• 1/2 cup (75g) sliced bell peppers (red, green, or a mix) 1/2 cup (75g) sliced bell peppers (red, green, or a mix)
• 1/2 cup (75g) sliced onions 1/2 cup (75g) sliced onions
• 2 green onions, chopped (for garnish) 2 green onions, chopped (for garnish)

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 16g (Saturated Fat: 2g)
• Carbohydrates: 10g (Sugar: 3g)
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a dry skillet over medium heat, toast the Szechuan peppercorns for 1-2 minutes until fragrant. Remove from heat and crush them using a mortar and pestle or a spice grinder.
2. 2.
   In a bowl, combine the crushed Szechuan peppercorns, minced garlic, grated ginger, soy sauce, rice vinegar, hoisin sauce, cornstarch, and chicken broth. Mix well to create a marinade.
3. 3.
   Add the chicken pieces to the marinade, ensuring they are well coated. Let the chicken marinate for at least 30 minutes, or refrigerate overnight for enhanced flavor.
4. 4.
   Heat the vegetable oil in a wok or large skillet over high heat. Add the dried red chili peppers and stir-fry for 1 minute until they become fragrant.
5. 5.
   Add the marinated chicken to the wok and stir-fry for 5-6 minutes until the chicken is cooked through and slightly browned.
6. 6.
   Add the sliced bell peppers and onions to the wok and stir-fry for an additional 2-3 minutes until the vegetables are crisp-tender.
7. 7.
   Pour in the remaining marinade and add the roasted peanuts. Stir-fry for another minute until the sauce thickens and coats the chicken and vegetables evenly.
8. 8.
   Remove from heat and garnish with chopped green onions.
9. 9.
   Serve the Spicy Szechuan Firecracker Chicken hot with steamed rice or noodles.

Treat your ingredients with care...

• Szechuan peppercorns — Toasting the peppercorns before crushing them enhances their flavor. Adjust the amount according to your spice tolerance.
• Dried red chili peppers — Adjust the quantity based on your desired level of spiciness. Removing the seeds will reduce the heat.
• Rice vinegar — Substitute with apple cider vinegar if rice vinegar is not available.
• Hoisin sauce — If you prefer a sweeter flavor, you can add an extra teaspoon of hoisin sauce.

Tips & Tricks

• For an extra kick, add a teaspoon of chili oil to the marinade.
• If you prefer a thicker sauce, mix an additional teaspoon of cornstarch with water and add it to the stir-fry during the last minute of cooking.
• Customize the vegetables by adding mushrooms, snow peas, or baby corn for added texture and flavor.
• Adjust the spiciness by increasing or decreasing the amount of dried red chili peppers.
• For a healthier option, use skinless chicken thighs instead of chicken breasts.

Serving advice

Serve the Spicy Szechuan Firecracker Chicken with steamed jasmine rice or noodles to soak up the flavorful sauce. Garnish with additional chopped green onions for a fresh and vibrant touch.

Presentation advice

Present the Spicy Szechuan Firecracker Chicken in a large serving dish, allowing the vibrant colors of the dish to shine through. Sprinkle some crushed Szechuan peppercorns on top for an added visual appeal. Serve with a side of steamed rice or noodles and garnish with fresh cilantro leaves.