Mouth-Watering Chicken
Tender chicken tossed in a bold, numbing Sichuan sauce with dried chilies and Sichuan peppercorns. A classic Chinese dish that delivers fiery heat and complex flavors in under 30 minutes.
- Total time
- 25 min
- Servings
- 4
- Calories
- 320
- Protein
- 42g
Ingredients
- 1.5 lb boneless, skinless chicken breast
- 3 tbsp vegetable oil
- 8 whole dried red chilies
- 1 tbsp Sichuan peppercorns
- 5 cloves garlic cloves, minced
- 1 tbsp ginger, minced
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp sugar
- ½ cup chicken stock
- 4 stalks scallions, cut into 1-inch pieces
- 1 tbsp sesame seeds
Instructions
- 1
Cut chicken breast into 0.5-inch cubes. Set aside.
- 2
In a small bowl, combine soy sauce, rice vinegar, sesame oil, sugar, and chicken stock. Set sauce aside.
- 3
Heat vegetable oil in a 12-inch wok or skillet over high heat until shimmering.
- 4
Add dried chilies and Sichuan peppercorns. Toast for 30 seconds until fragrant.
- 5
Add minced garlic and ginger, stirring constantly for 20 seconds.
- 6
Add chicken cubes and stir-fry for 6–8 minutes until cooked through and lightly browned.
- 7
Pour in the sauce and toss to coat evenly. Cook for 2 minutes until sauce slightly thickens and coats the chicken.
- 8
Remove from heat and stir in scallions and sesame seeds. Serve immediately over steamed rice.
Tools you’ll need
- 12-inch wok or skillet
- small mixing bowl
- cutting board
- chef's knife
- wooden spoon or spatula
- measuring spoons
- measuring cups
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