Ingredients with Measurements:
- 1 lb. boneless chicken breast, sliced into thin strips
- 2 tbsp. vegetable oil
- 1 tbsp. Sichuan peppercorns
- 2 garlic cloves, minced
- 1 tbsp. ginger, minced
- 1 red bell pepper, sliced into thin strips
- 1 green bell pepper, sliced into thin strips
- 1 onion, sliced into thin strips
- 2 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 tsp. sugar
- Salt and pepper, to taste
- 2 green onions, sliced diagonally
- Cooked rice, for serving
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. Heat the wok or large skillet over high heat. Add the Sichuan peppercorns and toast for 1-2 minutes until fragrant. Remove from the wok and set aside.
2. Add the vegetable oil to the wok and swirl to coat. Add the chicken and stir-fry for 2-3 minutes until browned. Remove from the wok and set aside.
3. Add the garlic and ginger to the wok and stir-fry for 30 seconds until fragrant. Add the bell peppers and onion and stir-fry for 2-3 minutes until tender-crisp.
4. Return the chicken to the wok and add the soy sauce, rice vinegar, sugar, salt, and pepper. Stir-fry for 1-2 minutes until the chicken is cooked through and the sauce is well combined.
5. Add the toasted Sichuan peppercorns and green onions to the wok and stir-fry for 30 seconds until fragrant.
6. Serve the stir-fry over cooked rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 10g
- Protein: 30g
Substitutions for ingredients:
- Chicken can be substituted with beef or tofu.
- Red and green bell peppers can be substituted with any other color bell peppers.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
Variations:
- Add sliced mushrooms or snow peas for extra vegetables.
- Add chili flakes or hot sauce for extra heat.
- Add cashews or peanuts for extra crunch.
Tips and tricks:
- Toasting the Sichuan peppercorns before using them in the stir-fry will enhance their flavor.
- Make sure the wok or skillet is very hot before adding the ingredients to ensure a good stir-fry.
- Cut the chicken and vegetables into thin strips for even cooking.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stir-fry in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the stir-fry in individual bowls with a side of rice.
Garnishes:
- Garnish with additional sliced green onions or chopped cilantro.
Pairings:
- Serve with a side of steamed vegetables or a simple salad.
Suggested side dishes:
- Steamed broccoli or green beans
- Mixed greens salad with a simple vinaigrette
Troubleshooting advice:
- If the stir-fry is too dry, add a splash of chicken broth or water to the wok.
Food safety advice:
- Make sure the chicken is cooked through to an internal temperature of 165°F.
Food history:
- Sichuan cuisine is known for its bold and spicy flavors, often featuring Sichuan peppercorns and chili peppers.
Flavor profiles:
- This stir-fry is savory, slightly sweet, and has a subtle numbing sensation from the Sichuan peppercorns.
Serving suggestions:
- Serve the stir-fry family-style in the center of the table with rice and additional garnishes.
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Region: Chinese