Szechuan Chicken

Directions :

1. In a small saucepan, whisk together the soy sauce, vinegar, brown sugar, garlic and crushed red pepper. Heat over low heat until small bubbles form.

2. In a small mixing bowl, whisk together the cornstarch and water. Whisk into the hot sauce until fully combined and no lumps remain. Continue to heat for another 2-3 minutes or until the sauce starts to thicken and becomes glossy.

3. Remove from the heat until ready to use.

4. Quick and EASY Szechuan Chicken & Rice is an easy dinner recipe using unique Chinese spices, like sichuan peppercorns and a vegetable stir fry.

5. In a large mixing bowl, combine the cornstarch, salt and pepper until mixed. Add the chicken, tossing to coat. Remove chicken, tapping off excess cornstarch. Allow to sit on a plate for 10-20 minutes at room temperature.

6. In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Working in batches, add the chicken to the hot oil, browning on all sides and cooking thoroughly. Using a slotted spoon, remove to a paper towel lined plate and continue with the rest of the chicken. You will only need all 3 tablespoons of vegetable oil if you use a full 2 pounds of chicken. For 1 pound, you’ll only need 2 batches and 2 tablespoons vegetable oil. When all of the chicken is browned, set aside.

7. In a very large skillet, heat the vegetable oil over medium heat. When hot, add the onions, red pepper and green peppers. Saute for 3-4 minutes until they start to soften, but still have structure. Add the sugar snap peas and red chiles, if using, and Sichuan peppercorns. Saute for another 1 minute. Add the garlic and ginger, sauteing for another 1-2 minutes.

8. Add the chicken back to the mixture, along with the sauce. Toss to coat evenly and heat for 2-3 minutes.

9. When fully heated and coated, serve the chicken and stir-fry over rice.

10. If you've tried this recipe, come back and let us know how it was in the comments or star ratings.