![Spicy Sichuan Chicken Stir-Fry](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/spicy-sichuan-chicken-stir-fry--e9049756-cbe1-4619-825e-d5dde969eeb1.png)
Recipe
Spicy Sichuan Chicken Stir-Fry
Fiery Sichuan Delight: Spicy Chicken Stir-Fry
4.6 out of 5
Indulge in the bold flavors of Sichuan cuisine with this Spicy Sichuan Chicken Stir-Fry. Bursting with aromatic spices and tongue-tingling heat, this dish is a staple in Chinese cuisine.
Metadata
Preparation time
20 minutes
Cooking time
10 minutes
Total time
30 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Gluten-free, Dairy-free, Low-carb, High-protein, Paleo
Allergens
N/A
Not suitable for
Vegan, Vegetarian, Nut-free, Egg-free, Soy-free
Ingredients
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500g (1.1 lb) boneless chicken breast, thinly sliced 500g (1.1 lb) boneless chicken breast, thinly sliced
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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2 cloves garlic, minced 2 cloves garlic, minced
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1 tablespoon ginger, minced 1 tablespoon ginger, minced
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1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
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1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
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1 medium carrot, julienned 1 medium carrot, julienned
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2 spring onions, chopped 2 spring onions, chopped
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1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
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2 dried red chili peppers, deseeded and chopped 2 dried red chili peppers, deseeded and chopped
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2 tablespoons soy sauce 2 tablespoons soy sauce
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1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
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1 tablespoon rice vinegar 1 tablespoon rice vinegar
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1 tablespoon sugar 1 tablespoon sugar
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1 teaspoon cornstarch, dissolved in 2 tablespoons water 1 teaspoon cornstarch, dissolved in 2 tablespoons water
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Salt, to taste Salt, to taste
Nutrition
- Calories (kcal / KJ): 280 kcal / 1172 KJ
- Fat (total, saturated): 12g, 2g
- Carbohydrates (total, sugars): 10g, 5g
- Protein: 32g
- Fiber: 3g
- Salt: 1.5g
Preparation
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1.In a wok or large skillet, heat the vegetable oil over high heat.
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2.Add the minced garlic and ginger, and stir-fry for 30 seconds until fragrant.
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3.Add the chicken slices and stir-fry until they are cooked through and slightly browned. Remove the chicken from the wok and set aside.
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4.In the same wok, add the crushed Sichuan peppercorns and dried red chili peppers. Stir-fry for a minute until fragrant.
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5.Add the sliced bell peppers, julienned carrot, and chopped spring onions. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
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6.Return the cooked chicken to the wok and mix well with the vegetables.
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7.In a small bowl, whisk together the soy sauce, dark soy sauce, rice vinegar, sugar, and salt. Pour the sauce over the chicken and vegetables, and stir well to coat.
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8.Add the dissolved cornstarch to the wok and stir-fry for another minute until the sauce thickens and coats the ingredients evenly.
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9.Remove from heat and serve the Spicy Sichuan Chicken Stir-Fry hot with steamed rice.
Treat your ingredients with care...
- Chicken — For a more tender result, marinate the chicken in a mixture of soy sauce, ginger, and garlic for 30 minutes before cooking.
- Sichuan peppercorns — Toast the peppercorns in a dry pan for a minute before crushing them to enhance their aroma.
- Dried red chili peppers — Adjust the amount of chili peppers according to your spice tolerance. You can also substitute them with chili flakes or powder.
Tips & Tricks
- For an extra kick of heat, add a pinch of chili oil or chili flakes to the finished dish.
- Adjust the amount of soy sauce and sugar according to your taste preference.
- Serve the Spicy Sichuan Chicken Stir-Fry with steamed jasmine rice or noodles for a complete meal.
- Feel free to add other vegetables like mushrooms, snow peas, or baby corn for added variety.
- Garnish with chopped spring onions and toasted sesame seeds for an attractive presentation.
Serving advice
Serve the Spicy Sichuan Chicken Stir-Fry hot with steamed rice or noodles. It pairs well with a side of stir-fried bok choy or steamed broccoli.
Presentation advice
Arrange the vibrant stir-fried chicken and vegetables on a serving platter. Garnish with chopped spring onions and toasted sesame seeds for a pop of color. Serve with steamed rice in individual bowls for an authentic Chinese dining experience.
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