Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon vegetable oil
- 1 tablespoon Szechuan peppercorns
- 3-4 dried red chili peppers
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/4 cup chicken broth
- 1 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- 1 tablespoon sugar
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1 green onion, thinly sliced
- 1 tablespoon sesame oil
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a large bowl, mix together the chicken, cornstarch, soy sauce, and Shaoxing wine. Set aside.
2. Heat the vegetable oil in a wok or large skillet over high heat. Add the Szechuan peppercorns and dried red chili peppers 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 2-3 minutes, or until the chicken is cooked through.
5. In a small bowl, mix together the chicken broth, hoisin sauce, soy sauce, sugar, and cornstarch mixture.
6. Pour the sauce over the chicken and stir-fry for another 1-2 minutes, or until the sauce has thickened.
7. Add the sliced green onion and sesame oil and stir-fry for another 30 seconds.
8. Serve hot with rice or noodles.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 250
- Fat: 10g
- Carbohydrates: 11g
- Protein: 28g
Substitutions for ingredients:
- Shaoxing wine can be substituted with dry sherry.
- Hoisin sauce can be substituted with oyster sauce.
Variations:
- Add vegetables such as bell peppers, carrots, or broccoli to the stir-fry.
- Use beef or shrimp instead of chicken.
Tips and tricks:
- Be careful when handling the Szechuan peppercorns and dried red chili peppers as they can be spicy.
- Cut the chicken into bite-sized pieces to ensure even cooking.
- Use a non-stick wok or skillet 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 until heated through.
Presentation ideas:
- Serve in a bowl with rice or noodles.
Garnishes:
- Garnish with chopped cilantro or sliced green onions.
Pairings:
- Serve with steamed vegetables or a side salad.
Suggested side dishes:
- Steamed rice or noodles
- Stir-fried vegetables
- Egg rolls or spring rolls
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth to thin it out.
- If the chicken is not cooked through, stir-fry for an additional 1-2 minutes.
Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Szechuan cuisine is known for its bold and spicy flavors, and this dish is no exception. It originated in the Sichuan province of China and has become a popular dish in Chinese restaurants around the world.
Flavor profiles:
- Spicy, savory, and slightly sweet.
Serving suggestions:
- Serve hot with rice or noodles.
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Region: Chinese