Ingredients with Measurements:
- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 tablespoon Sichuan peppercorns
- 1 tablespoon dried chili flakes
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 1/4 cup water
- Salt, to taste
- Green onions, chopped, for garnish
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the vegetable oil in a wok or large skillet over high heat.
2. Add the Sichuan peppercorns and dried chili flakes and stir-fry for 30 seconds or until fragrant.
3. Add the minced garlic and ginger and stir-fry for another 30 seconds.
4. Add the chicken and stir-fry for 5-7 minutes or until cooked through.
5. In a small bowl, whisk together the soy sauce, rice vinegar, sugar, cornstarch, and water.
6. Pour the sauce over the chicken and stir-fry for another 2-3 minutes or until the sauce has thickened and the chicken is coated.
7. Season with salt to taste.
8. Garnish with chopped green onions and serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 6g
- Carbohydrates: 8g
- Protein: 28g
Substitutions for ingredients:
- Sichuan peppercorns can be substituted with black peppercorns.
- Dried chili flakes can be substituted with red pepper flakes.
- Rice vinegar can be substituted with white vinegar or apple cider vinegar.
- Sugar can be substituted with honey or brown sugar.
- Cornstarch can be substituted with potato starch or arrowroot starch.
Variations:
- Add vegetables such as bell peppers, onions, or broccoli to the stir-fry.
- Use shrimp or beef instead of chicken.
- Add more or less chili flakes depending on your desired level of spiciness.
Tips and tricks:
- Cut the chicken into bite-sized pieces for even cooking.
- Make sure the wok or skillet is hot before adding the ingredients.
- Stir-fry the chicken in batches if necessary to prevent overcrowding.
- Whisk the sauce ingredients together before adding to the stir-fry to prevent lumps.
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 stove over low heat until heated through.
Presentation ideas:
- Serve the Congyang Spicy Chicken in a large bowl or on a platter.
- Garnish with chopped green onions for a pop of color.
Garnishes:
- Chopped green onions
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Stir-fried vegetables
- Egg rolls
- Spring rolls
Troubleshooting advice:
- If the sauce is too thick, add more water.
- If the chicken is dry, add a splash of chicken broth or water to the stir-fry.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Congyang Spicy Chicken is a popular dish from the Sichuan province in China, known for its spicy and flavorful cuisine.
Flavor profiles:
- Spicy, savory, slightly sweet
Serving suggestions:
- Serve hot as a main dish.
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