This Szechuan chicken is a spicy stir fry made with tender pieces of chicken and colorful vegetables, all tossed in a sweet and savory sauce. A classic Chinese style dish that tastes just as good as what you'd get at a restaurant!
1poundboneless skinless chicken breastscut into 1 inch pieces
1/4cupcorn starch
1/2cupyellow onioncut into 1/2 inch pieces
1red bell peppercut into 1 inch pieces
1green bell peppercut into 1 inch pieces
25small dried red chilies
1tablespoonsichuan peppercornsoptional
1 1/2teaspoonsminced garlic
1teaspoonminced ginger
salt and pepper to taste
For the sauce
3tablespoonslow sodium soy sauce
1 1/2tablespoonshoisin sauce
1tablespoonsesame oil
1 1/2tablespoonsbrown sugar
1tablespooncorn starch
1/4cupchicken broth
Instructions
Place the chicken in a bowl with the corn starch and salt and pepper to taste. Toss to combine. Heat the vegetable oil in a large pan over high heat.
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.
Remove the chicken from the pan. Cover to keep warm.
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.
Add the garlic and ginger to the pan; cook for an additional 30 seconds. Return the chicken to the pan with the vegetables.
While the chicken and vegetables are cooking, make the sauce. Whisk together all of the sauce ingredients in a small bowl.
Add the sauce to the chicken mixture and bring to a boil; cook for 30 seconds to 1 minute, or until sauce is just thickened. Serve immediately.