Ingredients with Measurements:
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tbsp vegetable oil
- 1 tbsp Sichuan peppercorns
- 2 tbsp chili flakes
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sugar
- 1 tbsp cornstarch
- 1 tbsp water
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 green onions, sliced
- Salt, to taste
Special equipment needed:
- Wok or large skillet
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the wok or skillet over high heat and add the vegetable oil.
2. When the oil is hot, add the Sichuan peppercorns and chili flakes. Stir-fry for 30 seconds or until fragrant.
3. Add the chicken pieces and stir-fry for 5-7 minutes or until cooked through.
4. In a small bowl, mix together the soy sauce, rice vinegar, sugar, cornstarch, and water until smooth.
5. Add the garlic and ginger to the wok and stir-fry for 1-2 minutes.
6. Pour the sauce over the chicken and stir-fry for another 2-3 minutes or until the sauce thickens and coats the chicken.
7. Add the green onions and stir-fry for another minute.
8. Season with salt to taste.
9. Serve hot with rice or noodles.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 10g
- Protein: 25g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or tofu.
- Sichuan peppercorns can be substituted with black peppercorns.
- Chili flakes can be adjusted to taste.
Variations:
- Add vegetables such as bell peppers, carrots, or broccoli for a more colorful dish.
- Use different proteins such as shrimp or beef.
Tips and tricks:
- Be careful not to burn the Sichuan peppercorns and chili flakes as they can become bitter.
- Cut the chicken into small, bite-sized pieces for even cooking.
- Use a wooden spoon or spatula to stir-fry the chicken to prevent sticking.
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 in a bowl with rice or noodles.
- Garnish with sliced green onions and sesame seeds.
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy.
- Chinese-style dumplings.
Troubleshooting advice:
- If the sauce is too thick, add a little bit of water to thin it out.
- If the chicken is not cooked through, continue stir-frying until it is no longer pink.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Sichuan cuisine is known for its bold flavors and use of Sichuan peppercorns and chili peppers.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot as a main dish.
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Region: Chinese