Créé avec l’IA
Spicy Szechuan Chicken Stir Fry
Ingrédients
4 Portions
- chicken thighs1 lb
- dark soy sauce2 tbsp
- Chinese rice wine1 tbsp
- cornstarch1 tbsp
- sesame oil2 tbsp
- red bell pepper1 whole
- green bell pepper1 whole
- dried red chilies4 pieces
- Szechuan peppercorns1 tbsp
- garlic2 cloves
- ginger1 tsp
- roasted peanuts1/2 cup
- green onionsfor garnish
Instructions
- 1
In a bowl, combine the chicken pieces with the dark soy sauce, Chinese rice wine, and cornstarch. Mix well to coat the chicken evenly and set aside to marinate for at least 15 minutes.
- 2
Heat the sesame oil in a large wok or frying pan over high heat. Once hot, add the marinated chicken and stir-fry until the chicken is browned and cooked through. Remove the chicken from the wok and set aside.
- 3
In the same wok, add a bit more sesame oil if needed, and stir-fry the sliced red and green bell peppers, dried red chilies, and Szechuan peppercorns for about 2 minutes or until the peppers start to soften.
- 4
Add the minced garlic and ginger to the wok and stir-fry for another minute until fragrant.
- 5
Return the cooked chicken to the wok and mix with the vegetables. Add the roasted peanuts and stir well to combine.
- 6
Cook for another 2-3 minutes, stirring frequently, until everything is heated through and the sauce has thickened slightly.
- 7
Garnish with chopped green onions before serving. Serve hot with steamed rice or noodles.
