Sichuan Pepper Chicken

Celticevergreen's Note:

This tasty recipe is from a Sichuan restaurant in Anshan, China where I taught ESL to Chinese children.

• Total Time: 45 mins
• Prep Time: 35 mins
• Cook Time: 10 mins

Ingredients:

Servings: 6

• 1 tablespoon soy sauce
• 1 ½ teaspoons dark soy sauce
• 1 ½ teaspoons cornstarch
• 1 ½ lbs boneless chicken breasts , diced into 1-inch cubes
• ½ cup ketchup
• ¼ cup chicken broth
• 1 tablespoon chili-garlic sauce
• 2 teaspoons sugar
• 4 teaspoons vegetable oil
• 2 teaspoons ginger , minced
• 2 teaspoons garlic , minced
• 2 teaspoons green onions , minced
• 10 dried red chilies
• 1 jalapeno , stemmed, seeded and thinly sliced
• 1 red bell pepper , stemmed, seeded and thinly sliced
• 1 cup yellow onion , sliced
• 2 teaspoons toasted sesame seeds
• 1 teaspoon sesame oil
• 1 tablespoon fresh cilantro , chopped

Directions:

1. In a medium bowl, combine the soy sauce, dark soy and cornstarch. Whisk to blend well, and add the chicken to the sauce. Toss to evenly coat the chicken and set aside for 15 to 20 minutes.
2. In a medium bowl, combine the ketchup, stock, chili garlic sauce and sugar. Stir to combine and set aside until ready to use. Place a wok over high heat and add the vegetable oil to the pan. Swirl the wok to be sure to coat well with the oil. Add the ginger, garlic, green onions, dried chilies and jalapenos to the wok.
3. Cook, stirring often until the garlic is fragrant and the chilies begin to brown, about 20 to 30 seconds. Add the chicken, bell peppers and onions to the pan and stir-fry until the chicken is no longer pink, about 4 to 5 minutes.
4. Add the sauce to the pan and bring to a boil, being sure to toss well in order to coat all the chicken and vegetables evenly, about 1 to 2 minutes. Sprinkle the sesame seeds, sesame oil and cilantro into the pan and toss to combine. Remove from the heat and serve on a platter with steamed white rice.

Reviews

[mama smurf]

I cut the recipe in half and used red pepper flakes for the dried red chilis (didn't have any) and otherwise followed the instructions...delicious! Definately will make again and maybe add some other vegies such as broccoli, corn and maybe some waterchestnuts. Made for Chinese/Vietnamese New Year 2012.

[Chocolatl]

Delicious. Don't cut back too far on the chilies; they mellow quite a bit in the cooking. Thanks for posting!

[Bergy]

Wonderful recipe. Lovely & spicy. I didn't have dried redchilies so I used 1 tbsp of chilie flakes. Also I poured in the sauce on the chicken befor adding the peppers & onion as I wanted them to still be a bit crunchy - Dinner was enjoyed. Thanks for posting this recipe Celticevergreen