Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tbsp Sichuan peppercorns
- 1 tbsp red pepper flakes
- 1 tbsp vegetable oil
- 1 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine
- 1 tbsp cornstarch
- 1 tbsp water
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 4 green onions, chopped
- 1 bell pepper, chopped
- 1 cup peanuts
- Salt, to taste
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a dry wok or skillet, toast the Sichuan peppercorns and red pepper flakes over medium heat until fragrant, about 1-2 minutes. Remove from heat and grind in a mortar and pestle or spice grinder.
2. In the same wok or skillet, heat the vegetable oil and sesame oil over high heat. Add the chicken and stir-fry until browned and cooked through, about 5-7 minutes.
3. In a small bowl, mix together the soy sauce, Shaoxing wine, cornstarch, and water. Set aside.
4. Add the garlic, ginger, green onions, and bell pepper to the wok or skillet. Stir-fry for 1-2 minutes.
5. Add the peanuts and ground Sichuan peppercorns and red pepper flakes to the wok or skillet. Stir-fry for another minute.
6. Pour the soy sauce mixture over the chicken and vegetables. Stir-fry for another minute until the sauce thickens and coats everything evenly.
7. Taste and adjust seasoning with salt, if needed.
8. Serve hot with rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 450
- Fat: 28g
- Carbohydrates: 16g
- Protein: 34g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or tofu.
- Sichuan peppercorns can be substituted with black peppercorns.
- Red pepper flakes can be substituted with dried chili peppers or chili paste.
- Shaoxing wine can be substituted with dry sherry or rice wine.
- Peanuts can be substituted with cashews or almonds.
Variations:
- Add vegetables such as broccoli, carrots, or snow peas.
- Use different types of meat such as beef or pork.
- Make it spicier by adding more red pepper flakes or chili paste.
Tips and tricks:
- Cut the chicken into bite-sized pieces for even cooking.
- Toasting the Sichuan peppercorns and red pepper flakes brings out their flavor.
- Use a wok or large skillet for even cooking and to prevent overcrowding.
- Add the peanuts at the end to prevent them from getting soggy.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl or on a platter with rice on the side.
Garnishes:
- Chopped cilantro or green onions.
Pairings:
- Serve with steamed rice and a side of stir-fried vegetables.
Suggested side dishes:
- Stir-fried vegetables such as bok choy or broccoli.
Troubleshooting advice:
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- If the chicken is not browning, increase the heat and stir-fry for a few more minutes.
Food safety advice:
- Make sure the chicken is cooked through before serving.
Food history:
- Chongqing Chicken is a popular dish from the Sichuan province in China. It is known for its spicy and numbing flavor.
Flavor profiles:
- Spicy, numbing, savory, nutty.
Serving suggestions:
- Serve hot with rice and a side of stir-fried vegetables.
Related Categories
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Region: Chinese
Taste: Spicy, Savory, Tangy, Umami, Aromatic, spicy, savory, bold, numbing, aromatic