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This fiery stir-fry features tender, velvety chicken tossed in a savory, spicy sauce with the signature numbing tingle of Szechuan peppercorns. A classic Chinese American takeout dish you can easily make at home in under 40 minutes.
Velvet the Chicken: In a medium bowl, combine the chicken cubes with 2 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tbsp cornstarch, and the white pepper. Mix thoroughly until each piece is evenly coated. Set aside to marinate for at least 15-20 minutes.
Prepare the Sauce: In a small bowl, whisk together the remaining 3 tbsp soy sauce, 1 tbsp Shaoxing wine, Chinkiang vinegar, sugar, 1 tsp cornstarch, and the chicken broth. Set aside.
Toast the Aromatics: Place a wok or large skillet over medium heat. Add the Szechuan peppercorns and toast for 1-2 minutes, stirring frequently, until fragrant. Remove from the wok, let cool slightly, and coarsely grind using a spice grinder or mortar and pestle.
Cook the Chicken: Heat 2 tbsp of vegetable oil in the wok over high heat until it begins to shimmer. Carefully add the marinated chicken in a single layer, being sure not to overcrowd the pan (cook in batches if necessary). Stir-fry for 3-4 minutes until the chicken is golden brown and cooked through. Remove the chicken from the wok and set aside.
Stir-fry Vegetables and Aromatics: Reduce the heat to medium-high and add the remaining 2 tbsp of oil to the wok. Add the dried red chilies and stir-fry for 30 seconds until they darken slightly and become fragrant. Add the minced ginger, garlic, and the white parts of the scallions, and stir-fry for another 30 seconds. Add the onion and bell pepper and stir-fry for 2-3 minutes until tender-crisp.
Combine and Finish: Return the cooked chicken to the wok. Add the ground Szechuan peppercorns. Give the sauce a quick stir to recombine the cornstarch, then pour it over everything. Stir continuously for 1-2 minutes as the sauce bubbles and thickens to coat the chicken and vegetables. Turn off the heat.
This fiery stir-fry features tender, velvety chicken tossed in a savory, spicy sauce with the signature numbing tingle of Szechuan peppercorns. A classic Chinese American takeout dish you can easily make at home in under 40 minutes.
This chinese_american recipe takes 35 minutes to prepare and yields 4 servings. At 544.55 calories per serving with 58.26g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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Garnish and Serve: Stir in the toasted sesame oil, the green parts of the scallions, and the roasted peanuts. Serve immediately with hot steamed rice.
Substitute the chicken with firm tofu (pressed and cubed), shrimp, or thinly sliced beef. Adjust cooking times accordingly.
Incorporate other vegetables like broccoli florets, sliced carrots, celery, or water chestnuts. Add them along with the bell peppers and onions.
For a nut-free option, simply omit the roasted peanuts as a garnish. The dish will still be delicious.
Use tamari or a gluten-free soy sauce instead of regular soy sauce, and substitute dry sherry for the Shaoxing wine to make the dish gluten-free.
Chicken breast is an excellent source of lean protein, which is crucial for building and repairing tissues, supporting muscle growth, and maintaining a healthy metabolism.
The inclusion of garlic and ginger provides powerful anti-inflammatory and antioxidant compounds, such as allicin and gingerol, which can help support a robust immune system.
Bell peppers are packed with Vitamin C, an important antioxidant for skin health and immune function, as well as Vitamin A, which supports vision and cell growth.
Szechuan Chicken can be a moderately healthy dish. It's high in lean protein from the chicken and contains vitamins from the vegetables. However, it can be high in sodium from soy sauce and fat from cooking oil. Making it at home allows you to control these ingredients for a healthier version.
A typical serving of homemade Szechuan Chicken contains approximately 450-550 calories. The exact number can vary based on the amount of oil used and the specific ingredients.
The signature tingling or numbing sensation, known as 'málà', comes from a molecule called hydroxy-alpha-sanshool found in Szechuan peppercorns. It's a unique flavor profile central to Szechuan cuisine.
Absolutely. To reduce the heat, use fewer dried red chilies or slice them open and discard the seeds before cooking. You can also slightly reduce the amount of Szechuan peppercorns to lessen the numbing effect.
A good substitute for Shaoxing wine is dry sherry. You can also use Japanese mirin, but be aware that it is sweeter, so you may want to reduce the sugar in the sauce slightly.
While both are stir-fries with chicken and peanuts, their flavor profiles differ. Szechuan Chicken is defined by its bold, spicy, and numbing 'málà' flavor. Kung Pao Chicken is typically more balanced with sweet, sour, and savory notes, and is generally less numbing.
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