Best Chicken and Sichuan Pepper Stir-Fry Recipe

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Crushed Szechuan peppercorns lend a pleasant zest (rather than a single note, cry-emoji) to this colorful stir-fry that tastes as good as it looks. The vinegar-soy mixture serves both as a quick marinade for the chicken and as the base for an aromatic garlic-ginger sauce that everything is mixed into at the end. Don’t forget the rice, there’s no better way to soak up all those sweet and spicy goodness.

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Yields:
4 portion(s)

Total time:
30 minutes

Cal/Serv:
499

Ingredients

  • 1 vs.

    long grain white rice

  • 2 soup.

    rice vinegar

  • 1 1/2 soup.

    reduced sodium soy sauce

  • 2 vs.

    packed brown sugar

  • 1 vs.

    cornstarch

  • Kosher salt

  • 1 1/2 kg.

    boneless, skinless chicken thighs, trimmed and cut into 1-1/2-inch pieces

  • 1

    large garlic clove, pressed

  • 2 vs.

    grated ginger

  • Olive oil

  • 2

    bell peppers (red and orange), cut into 1 1/2-inch pieces

  • 1 vs.

    Coarsely crushed Sichuan pepper

  • 1

    2 red chillies, cut into small pieces

  • 4

    green onions, 2 cut into 2-inch pieces, dark green parts reserved and just the dark green parts of 2 more green onions, thinly sliced

directions

    1. Walk 1Cook the rice according to package instructions. In a small bowl, whisk together the rice vinegar, soy sauce and brown sugar. Transfer 1 tbsp to a large bowl and stir in the cornstarch and 1/4 tsp kosher salt. Add the chicken and stir to coat. In a small bowl, stir in the garlic, ginger and 1/4 tsp salt.
    2. Walk 2Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 4 to 5 minutes. Flip and cook for 1 min. After; transfer to a bowl.
    3. Walk 3Add 1 tablespoon of oil to the pan with the peppers and Sichuan peppercorns and sauté for 3 minutes. Add chiles and green onions; sauté 2 minutes.
    4. Walk 4Add chicken and juices, then garlic-ginger sauce and cook, stirring, until chicken is just cooked through, 1 to 2 minutes. Toss with the reserved green onion parts and pour over the rice. Sprinkle with remaining dark green parts of green onions.

NUTRITIONAL INFORMATION (per serving): 499 cal, 14.5 g fat (3 g sat), 39 g pro, 663 mg sodium, 51 g carbs, 2 g fiber

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