Sizzling Szechuan Stir-Fry
This invigorating Sizzling Szechuan Stir-Fry is a delightful dish perfect for spice enthusiasts. With its vibrant burst of Szechuan peppercorns and fiery dried red chilies, it excites the palate while delivering authentic Asian flavors. The combination of crisp vegetables and tender chicken provides a fantastic balance, making it an irresistible main course for spice lovers.
Prep time: 10 minutesCook time: 15 minutesServes: 4
Ingredients
1 lb boneless chicken breast, thinly sliced
2 tbsp vegetable oil
1 tbsp Szechuan peppercorns
6-8 dried red chilies
1 tbsp fresh ginger, minced
2 cloves garlic, minced
1 red bell pepper, sliced
1 green bell pepper, sliced
1 cup snap peas
1/4 cup soy sauce
2 tbsp rice vinegar
1 tbsp cornstarch
1 tbsp water
1 tbsp sesame oil
2 green onions, sliced
1 tsp sugar
Instructions
1. In a small bowl, mix cornstarch and water to form a slurry. Set aside.
2. Heat vegetable oil in a large wok over medium-high heat. Add Szechuan peppercorns and dried red chilies; stir-fry for 30 seconds until fragrant.
3. Add minced ginger and garlic to the wok; stir-fry for another 30 seconds.
4. Add the sliced chicken to the wok; stir-fry for 5-6 minutes until cooked through.
5. Add red and green bell peppers, and snap peas to the wok; stir-fry for 3-4 minutes until vegetables are tender-crisp.
6. Pour in soy sauce, rice vinegar, and sugar; mix well.
7. Stir the cornstarch slurry and add to the wok; cook until the sauce thickens, about 1-2 minutes.
8. Drizzle sesame oil and garnish with sliced green onions before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a skillet over medium heat until heated through, or microwave on high for 1-2 minutes.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
