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    You are in: Home / Recipes / Sichuan Pepper Chicken Recipe
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    Sichuan Pepper Chicken

    Sichuan Pepper Chicken. Photo by Bergy

    1/2 Photos of Sichuan Pepper Chicken

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    35 mins

    10 mins

    Member #610488's Note:

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

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 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. 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. 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.

    Ratings & Reviews:

    • on February 17, 2012

      55

      A complete success. Mr. Grumpy turned to me after a few bites and asked where I got this - he thought I had bought it at one of the local Chinese restaurants. And he asked for seconds, which is nothing short of a miracle. I did use pork blade chops instead of chicken, because I had some to use up. I also added some julienned carrots with the onions and red bell pepper. This is as good as anything I learned during my nine months of Chinese cooking lessons.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 27, 2012

      55

      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 21, 2012

      55

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

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Sichuan Pepper Chicken

    Serving Size: 1 (281 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 320.1
     
    Calories from Fat 140
    43%
    Total Fat 15.5 g
    23%
    Saturated Fat 3.7 g
    18%
    Cholesterol 72.6 mg
    24%
    Sodium 586.6 mg
    24%
    Total Carbohydrate 18.9 g
    6%
    Dietary Fiber 2.5 g
    10%
    Sugars 12.1 g
    48%
    Protein 27.0 g
    54%

    The following items or measurements are not included:

    chili-garlic sauce

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