![]() ![]() If you like heat you’re gonna love this one! Not for the faint-hearted, this Spicy Szechuan chicken stir fry is made with Szechuan (Sichuan) peppers for that tongue-tingling heat. Garnish with sesame seeds and serve over rice. Add chicken and sauce to skillet and toss until coated.Whisk in remaining tablespoon cornstarch and let simmer until thickened, 5 minutes. In a small saucepan over medium heat, whisk together soy sauce, rice wine vinegar, chili garlic sauce, and sesame oil.Add bell peppers and cook until soft, 5 minutes, then add dried chile peppers and toast, 1 minute. Add ginger and garlic and cook until fragrant, 1 minute. In a large skillet over medium heat, heat 1 tablespoon canola oil.Working in batches, fry chicken until golden and no longer pink, 7 minutes. Shake off excess cornstarch from chicken and add chicken to hot oil. In a large pot over medium-high heat, add enough oil to come up 2 inches.Place chicken and ¼ cup cornstarch into a large resealable plastic bag and season generously with pepper.Be careful not to over cook the chicken, as you don’t want it to dry out.Add more or less sambal oelek to the chicken stir fry, depending on how spicy you want it to be.Store the rice and stir fry mixture separately and reheat throughout the week! This Szechuan chicken stir fry is great for meal prepping.Tips for the Best Szechuan Chicken Stir Fry Cornstarch really is best in this healthy chicken stir fry. I wouldn’t recommend doing that, because you’d need more flour to do the same job. Can I Use Flour Instead of Cornstarch to Thicken the Sauce? Yes, honey would give you a similar flavor and wouldn’t overpower the sauce. ![]() Can I Use Another Sweetener in the Sauce? Ground chicken would also work! You’d still need to brown the chicken and transfer it to a plate while the veggies cook, though.
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