search saves

Sichuan Pepper Chicken

Sichuan Pepper Chicken created by Bergy

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

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • 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.
  • 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.
  • 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.
  • 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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Member 610488
Contributor
@Member 610488
Contributor
"This tasty recipe is from a Sichuan restaurant in Anshan, China where I taught ESL to Chinese children."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Lucky in Bayview
    Tasty! Very different flavor from the usual stir fry that I usually make. I though the ketchup would make it too sweet, but it didn't. I added mushrooms and broccoli, just because I love veggies in my stir fry. Thanks for posting the recipe.
    Reply
  2. duonyte
    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.
    Reply
  3. 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.
    Reply
  4. Chocolatl
    Delicious. Don't cut back too far on the chilies; they mellow quite a bit in the cooking. Thanks for posting!
    Reply
  5. 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
    Reply
see 3 more icons / navigate / navigate-down
Advertisement