When that itch for takeout strikes, try out something new with this 30-Minute Szechuan Chicken Stir Fry! Brightly colored veggies and fried chicken, tossed in a sweet and spicy sauce, welcome you to the Far East any night of the week.
Course: Main Course
Keyword: szechuan chicken
2teaspoonsrice wine vinegar
1poundboneless skinless chicken breastsliced into bite-sized pieces
1-2tablespoonschili pastesuch as sambal oelek
1tablespoonrice wine vinegar
½teaspooncrushed red pepper flakes
1 1-inchpiece fresh gingerpeeled and grated
5-6dried red chilieschopped
½green bell pepperthinly sliced
½red bell pepperthinly sliced
3green onionschopped into 1-inch pieces, plus more for garnish
2cupssteamed white ricefor serving
In a medium mixing bowl, combine cornstarch, rice wine vinegar, and soy sauce. Whisk well, then add chicken and toss to coat; set aside to marinate.
In a small bowl, whisk together stock, soy sauce, chili paste, vinegar, cornstarch, brown sugar, and red pepper flakes. Set aside.
In wok or large nonstick skillet, heat oil over medium-high heat until very hot, about 120 degrees F.
Fry the chicken in batches until mostly cooked through and browned, about 5-6 minutes for each batch. Remove with a slotted spoon to a paper towel-lined plate and set aside.
Drain oil from wok, reserving 2 tablespoons for frying vegetables. Return wok with reserved oil to heat.
Add ginger, garlic, and red chilies and stir-fry until fragrant, 1 minute. Add peas, bell pepper, green onions, and peanuts and stir-fry for another 1-2 minutes.
Return chicken to wok and continue stir-frying 2-3 minutes, until chicken is cooked through.
Reduce heat to medium-low, pour on sauce mixture, and toss to coat. Simmer until thickened, about 3 minutes.
Serve over white rice, and garnish with additional chopped green onion.