Spicy Sichuan Chicken Stir-Fry

Ingredients

• 500g (1.1 lb) boneless chicken breast, thinly sliced 500g (1.1 lb) boneless chicken breast, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, minced 1 tablespoon ginger, minced
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 green bell pepper, thinly sliced 1 green bell pepper, thinly sliced
• 1 medium carrot, julienned 1 medium carrot, julienned
• 2 spring onions, chopped 2 spring onions, chopped
• 1 teaspoon Sichuan peppercorns, crushed 1 teaspoon Sichuan peppercorns, crushed
• 2 dried red chili peppers, deseeded and chopped 2 dried red chili peppers, deseeded and chopped
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon dark soy sauce 1 tablespoon dark soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon cornstarch, dissolved in 2 tablespoons water 1 teaspoon cornstarch, dissolved in 2 tablespoons water
• 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

1. 1.
   In a wok or large skillet, heat the vegetable oil over high heat.
2. 2.
   Add the minced garlic and ginger, and stir-fry for 30 seconds until fragrant.
3. 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.
4. 4.
   In the same wok, add the crushed Sichuan peppercorns and dried red chili peppers. Stir-fry for a minute until fragrant.
5. 5.
   Add the sliced bell peppers, julienned carrot, and chopped spring onions. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
6. 6.
   Return the cooked chicken to the wok and mix well with the vegetables.
7. 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.
8. 8.
   Add the dissolved cornstarch to the wok and stir-fry for another minute until the sauce thickens and coats the ingredients evenly.
9. 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.