Sichuan Chicken With Bell Pepper And Chilli

If it hasn’t become apparent yet, I love stir fry. When I saw this recipe on Serious Eats, I had to try it. I didn’t change much to it either as you can see. However, in the future, I would like to add large chunks of white onion, red bell pepper, and maybe some unsalted peanuts. If you are considering trying this out, I would recommend adding those. Regardless, this is a solid recipe as is.


2 boneless chicken breasts
For the marinade:
1/4 teaspoon Kosher salt
2 teaspoons light soy sauce
1 teaspoon cooking rice wine
2 teaspoons cornstarch
1 tablespoon water
To stir-fry:
3 cloves of garlic, minced
1/2 inch chunk of ginger, thinly sliced
About 10 dried red chillies
1 teaspoon ground Sichuan peppercorns
1 bell pepper, cut into 1/2 inch squares
Vegetable oil

Cut the chicken 1 inch cubes. Mix with the marinade ingredients and set aside.

Heat wok (or in my case a non-stick cooking pan) over high heat. Add 4 tablespoons oil and place all of the chicken into the oil, stirring gently to fry the meat. Cook until chicken is lightly browned, then remove the chicken and set aside.

Pour 3 more tablespoons of oil into wok or pan. Heat the wok over high heat until it’s almost smoking. When the oil is hot but not smoking, add the chillies, Sichuan pepper, garlic, and ginger and stir-fry for a few seconds until they are fragrant, taking care not to burn them.

Add the green bell peppers to the wok and stir-fry until they are tender-crisp.
Add the chicken back to the wok and continue to stir-fry for 30 seconds, until the ingredients are well-combined.

Serve immediately.


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