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Sichuan Pepper Chicken

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Ingredients

Adjust Servings:
1 tablespoon soy sauce
1 1/2 teaspoons dark soy sauce
1 1/2 teaspoons cornstarch
1 1/2 lbs boneless chicken breasts diced into 1 inch cubes
1/2 cup ketchup
1/4 cup chicken broth
1 tablespoon chili garlic sauce
2 teaspoons sugar
4 teaspoons vegetable oil
2 teaspoons ginger minced

Nutritional information

320.2
Calories
140g
Calories From Fat
15.6g
Total Fat
3.7 g
Saturated Fat
72.6mg
Cholesterol
586.6mg
Sodium
19g
Carbs
2.5g
Dietary Fiber
12.1g
Sugars
27g
Protein
281g
Serving Size (g)
6
Serving Size

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Sichuan Pepper Chicken

Features:
    Cuisine:

    Tasty! Very different flavor from the usual stir fry that I usually make. I though the ketchup would make it too sweet, but it didn't. I added mushrooms and broccoli, just because I love veggies in my stir fry. Thanks for posting the recipe.

    • 65 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Sichuan Pepper Chicken, This tasty recipe is from a Sichuan restaurant in Anshan, China where I taught ESL to Chinese children., Tasty! Very different flavor from the usual stir fry that I usually make. I though the ketchup would make it too sweet, but it didn’t. I added mushrooms and broccoli, just because I love veggies in my stir fry. Thanks for posting the recipe., A complete success. Mr. Grumpy turned to me after a few bites and asked where I got this – he thought I had bought it at one of the local Chinese restaurants. And he asked for seconds, which is nothing short of a miracle. I did use pork blade chops instead of chicken, because I had some to use up. I also added some julienned carrots with the onions and red bell pepper. This is as good as anything I learned during my nine months of Chinese cooking lessons.


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    Steps

    1
    Done

    In a Medium Bowl, Combine the Soy Sauce, Dark Soy and Cornstarch. Whisk to Blend Well, and Add the Chicken to the Sauce. Toss to Evenly Coat the Chicken and Set Aside For 15 to 20 Minutes.

    2
    Done

    in a Medium Bowl, Combine the Ketchup, Stock, Chili Garlic Sauce and Sugar. Stir to Combine and Set Aside Until Ready to Use. Place a Wok Over High Heat and Add the Vegetable Oil to the Pan. Swirl the Wok to Be Sure to Coat Well With the Oil. Add the Ginger, Garlic, Green Onions, Dried Chilies and Jalapenos to the Wok.

    3
    Done

    Cook, Stirring Often Until the Garlic Is Fragrant and the Chilies Begin to Brown, About 20 to 30 Seconds. Add the Chicken, Bell Peppers and Onions to the Pan and Stir-Fry Until the Chicken Is No Longer Pink, About 4 to 5 Minutes.

    4
    Done

    Add the Sauce to the Pan and Bring to a Boil, Being Sure to Toss Well in Order to Coat All the Chicken and Vegetables Evenly, About 1 to 2 Minutes. Sprinkle the Sesame Seeds, Sesame Oil and Cilantro Into the Pan and Toss to Combine. Remove from the Heat and Serve on a Platter With Steamed White Rice.

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    Omar Smith

    Artisan bread maker baking up crusty and flavorful loaves with care and skill.

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