Spicy Sichuan Chicken Stir-Fry

Ingredients

• 500g (1.1 lb) boneless, skinless chicken breasts, thinly sliced 500g (1.1 lb) boneless, skinless chicken breasts, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 4 scallions, white and green parts separated, thinly sliced 4 scallions, white and green parts separated, thinly sliced
• 1 tablespoon Sichuan peppercorns 1 tablespoon Sichuan peppercorns
• 10 dried chili peppers, deseeded and cut into small pieces 10 dried chili peppers, deseeded and cut into small pieces
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon sugar 1 teaspoon sugar
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Steamed rice, for serving Steamed rice, for serving

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 9g, 4g
• 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, grated ginger, and white parts of the scallions. Stir-fry for 1 minute until fragrant.
3. 3.
   Add the Sichuan peppercorns and dried chili peppers. Stir-fry for another minute until aromatic.
4. 4.
   Add the sliced chicken to the wok and stir-fry until it is cooked through and slightly browned.
5. 5.
   Add the red bell pepper and julienned carrot to the wok. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
6. 6.
   In a small bowl, whisk together the soy sauce, rice vinegar, and sugar. Pour the sauce over the chicken and vegetables in the wok. Stir-fry for an additional minute to coat everything evenly.
7. 7.
   Remove the wok from heat and garnish with the green parts of the scallions and fresh cilantro.
8. 8.
   Serve the Spicy Sichuan Chicken Stir-Fry hot with steamed rice.

Treat your ingredients with care...

• Sichuan peppercorns — Toast the peppercorns in a dry skillet over medium heat for a few minutes until fragrant. Grind them using a mortar and pestle or a spice grinder before using.
• Dried chili peppers — Adjust the amount of chili peppers according to your spice tolerance. You can also substitute them with chili flakes or powder if desired.

Tips & Tricks

• For an extra kick of heat, add a teaspoon of chili oil to the stir-fry.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the stir-fry during the last minute of cooking.
• Feel free to customize the vegetables in this dish based on your preferences. Snow peas, mushrooms, or baby corn would also work well.
• To save time, you can marinate the chicken in a mixture of soy sauce, ginger, and garlic for 30 minutes before cooking.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Spicy Sichuan Chicken Stir-Fry hot over a bed of steamed rice. Garnish with fresh cilantro for added freshness and color. Pair it with a side of pickled vegetables or a simple cucumber salad to balance the heat.

Presentation advice

Arrange the vibrant stir-fried chicken and vegetables on a serving platter. Sprinkle some chopped fresh cilantro on top for an appealing touch. Serve it family-style, allowing everyone to help themselves and enjoy the enticing aroma.