Szechuan Chicken
Perfectly seared chicken breast with an amazing sauce.
Equipment
- Wok or wide pan
- Wooden spoon
- knife
- cutting board
Ingredients
FOR THE CHICKEN
- 1 pound skinless boneless chicken breast, thinly sliced into 1/4 inch thick
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1/2 ground pepper
- oil for frying, peanut oil, canola oil, or avocado oil
FOR THE SAUCE
- 2 tablespoons soy sauce
- 3 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon rice vinegar
- 2 tablespoons brown sugar
- 1 teaspoon sesame seeds
- 1 tablespoon cornstarch
STIR FRY
- 2 tablespoons oil
- 1 yellow onion, chopped
- 4 garlic cloves, minced
- 1 tablespoon thinly sliced ginger
- 1 bell pepper, cut into bite size pieces
- 1 teaspoon Szechuan peppercorn, use more if you like or less
- 4-5 dried chilies, optional
- 2 stalks green onions, sliced
- option, sesame seeds
Instructions
FOR THE CHICKEN
- In a bowl, combine chicken, salt, ground pepper, and garlic powder. Toss to coat well.
- Heat a pan with oil. Add the chicken (cook in batches, don't crowd the pan), cook the chicken for 2-3 minutes or until golden brown. Set them aside.
MAKE THE SAUCE
- In a bowl, add all the sauce ingredients. Whisk until the sugar and the cornstarch are dissolved. Set it aside.
FINISH COOKING
- Heat a pan with oil, or use the same pan you cooked the chicken in. Add more oil if it's drying up.
- Add the onion and saute until tender. Continue sauteing and add garlic and ginger until fragrant. Add the bell pepper and cook until crisp-tender.
- Add Szechuan peppercorn and dried chilies. Add the cooked chicken back to the pan. Pour the sauce, stir, and cook until the sauce thickens. Serve warm with steamed rice.
Video
Notes
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