Description
Our spicy Sichuan chicken will make your mouth tingle. We toss chunks of juicy chicken breast with fiery dried red chiles, numbing Sichuan peppercorns, crisp-tender onions and colorful bell peppers.
Ingredients
- 1 pound boneless skinless chicken breasts, cubed
- 3 tablespoons cornstarch
- 2 egg whites, room temperature
- 1 teaspoon reduced-sodium soy sauce
- 1/4 teaspoon crushed szechuan peppercorns
- 1/4 teaspoon salt
- 2 tablespoons shaoxing wine
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sugar
- 2 teaspoons sesame oil
- 1 teaspoon minced fresh gingerroot
- 1 teaspoon minced garlic
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup canola oil, divided
- 1 medium sweet red pepper, chopped
- 1 medium green pepper, chopped
- 1/2 medium onion, chopped
- 3 green onions, thinly sliced, whites and green separated
- 3 dried red chiles
- 1 teaspoon crushed szechuan peppercorns
- hot cooked rice, for serving
Directions
- In a large bowl, toss chicken with cornstarch. Mix in egg whites, soy sauce, peppercorns and salt until well-combined; set aside.
- In a small bowl, whisk all sauce ingredients; set aside.
- In a large skillet or wok, heat oil over medium-high heat. Add chicken, working in batches if needed; cook until crispy and golden on all sides. Transfer chicken to a plate; set aside.
- Heat remaining 2 tablespoons oil in the hot skillet or wok. Add bell peppers and onion; cook 2-3 minutes or until crisp-tender. Stir in whites of the green onion, red chiles and peppercorns; cook another 1-2 minutes or until fragrant. Add chicken back to the skillet or wok; stir in sauce. Bring to a simmer until thickened, 1-2 minutes.
- Serve with hot cooked rice; sprinkle with green part of green onion.
