Sichuan Peppercorn Chicken
| For the chicken | |
| 450 g | chicken breast or thighs, cut into bite-sized pieces |
| 2 tbsp | soy sauce |
| 1 tbsp | Shaoxing wine (or dry sherry) |
| 1 tbsp | cornstarch |
| ½ tsp | salt |
| For the Stir-Fry Sauce | |
| 2 tbsp | Sichuan chili bean paste (Doubanjiang) |
| 1 tbsp | soy sauce |
| 1 tbsp | rice vinegar |
| 1 tsp | sugar |
| ¼ cup | chicken broth |
| For the Stir-Fry | |
| 2 tbsp | vegetable oil |
| 8 | dried red chilies |
| 1 tsp | Sichuan peppercorns |
| 3 cloves | garlic, minced |
| 1 inch | piece ginger, grated |
| 1 | red bell pepper, sliced |
| 1 | green bell pepper, sliced |
| 3 | green onions, sliced |
| Optional Garnishes | |
| Sesame seeds | |
| Extra green onions |
| Marinate the Chicken |
| In a bowl, combine chicken, soy sauce, Shaoxing wine, cornstarch, and salt. Toss well and let marinate for 20 minutes. |
| Prepare the Sauce |
| In a small bowl, mix Doubanjiang, soy sauce, rice vinegar, sugar, and chicken broth. Set aside. |
| Cook the Chicken |
| Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the chicken and stir-fry until browned and cooked through, about 5 minutes. Remove and set aside. |
| Cook the Aromatics |
| In the same wok, heat the remaining oil. Add dried chilies and Sichuan peppercorns, stir-frying until fragrant (about 1 minute). Add garlic and ginger, cooking for another 30 seconds. |
| Add the Vegetables and Sauce |
| Stir in the bell peppers and cook until tender-crisp, about 2 minutes. Add the sauce mixture and bring to a simmer. |
| Combine and Serve |
| Return the cooked chicken to the wok and toss everything together to coat in the sauce. Cook for another minute. Serve hot with steamed rice, garnished with sesame seeds and green onions. |
| Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes |