Szechuan Peppery Hot Chicken Recipe
Description: Szechuan Peppery Hot Chicken is a tantalizing dish that showcases the distinctive flavor of Szechuan peppercorns, characterized by a unique blend of bitterness, sweetness, and chili-like essence. This dish perfectly balances the heat from chili oil with the aromatic fragrance of peppercorns, creating an authentic Szechuan culinary experience. By adjusting the spice level to your preference and incorporating additional chili paste, you can customize this dish to suit your taste buds. Simply stir-fry the chicken until tender, then sauté the bean sprouts until heated through, and combine them for a mouthwatering dinner delight.
- Cuisine: Canadian, Chinese, Asian
- Category: Lunch/Snacks
- Keywords: Chicken, Poultry, Vegetable, Meat, Stir Fry, Easy, < 30 Mins
- Total Time: 25 minutes
- Servings: 4
- Calories: 221 per serving
- Rating: ⭐️⭐️⭐️⭐️⭐️ (5/5)
Ingredients:
- 1 boneless, skinless chicken breast
- 2 scallions
- 1 tablespoon sesame seeds
- 1 tablespoon red wine vinegar
- 2 tablespoons soy sauce
- 3 tablespoons Szechuan peppercorns
- 3 cups bean sprouts
- 1 bunch cilantro
Sauce Ingredients:
- 1 tablespoon chili oil
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 1 tablespoon soy sauce
Instructions:
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Prepare Sauce:
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Cook Chicken:
- Cut the boneless, skinless chicken breast into bite-sized pieces.
- Heat a wok or large skillet over medium-high heat. Add a drizzle of oil and swirl to coat the pan.
- Add the chicken pieces to the pan and stir-fry until they are cooked through and lightly browned, about 5-6 minutes.
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Prepare Vegetables:
- While the chicken is cooking, thinly slice the scallions and roughly chop the cilantro.
- Rinse the bean sprouts under cold water and drain well.
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Toast Sesame Seeds:
- In a dry skillet over medium heat, toast the sesame seeds until golden and fragrant, about 2-3 minutes. Stir frequently to prevent burning. Remove from heat and set aside.
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Sauté Bean Sprouts:
- Once the chicken is cooked, transfer it to a plate and cover to keep warm.
- In the same skillet, add the bean sprouts and stir-fry for 2-3 minutes, or until they are heated through but still crispy.
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Combine Ingredients:
- Return the cooked chicken to the skillet with the bean sprouts.
- Pour the prepared sauce over the chicken and bean sprouts, tossing to coat evenly.
- Cook for an additional 1-2 minutes, allowing the flavors to meld together.
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Serve:
- Transfer the Szechuan Peppery Hot Chicken to a serving platter.
- Sprinkle with toasted sesame seeds, sliced scallions, and chopped cilantro for garnish.
- Serve hot and enjoy the bold flavors of Szechuan cuisine!
Nutritional Information (per serving):
- Calories: 221
- Total Fat: 7.8g
- Saturated Fat: 1.4g
- Cholesterol: 73mg
- Sodium: 910mg
- Total Carbohydrates: 8.7g
- Dietary Fiber: 2.5g
- Sugar: 5.2g
- Protein: 29.7g
Recipe Notes:
- Szechuan Peppercorns: Look for authentic Szechuan peppercorns to capture the true essence of this dish. Their distinctive flavor is key to achieving the signature taste of Szechuan cuisine.
- Adjusting Heat: Control the spiciness of the dish by adjusting the amount of chili oil and chili paste to suit your preference. For an extra kick, add additional chili paste during cooking.
- Garnish: Enhance the visual appeal and flavor of the dish by garnishing with toasted sesame seeds, sliced scallions, and fresh cilantro before serving.
- Serve with: Enjoy this Szechuan Peppery Hot Chicken with steamed rice or noodles for a complete and satisfying meal.
