Szechuan Chicken

🛒 Ingredients

• Boneless, Skinless Chicken Thighs 150 g · 240 kcal
• Light Soy Sauce 15 g · 10 kcal
• Shaoxing Wine 15 g · 15 kcal
• Cornstarch 8 g · 28 kcal
• White Pepper Powder 0 g · 2 kcal
• Sichuan Chili Bean Paste (Doubanjiang) 8 g · 10 kcal
• Dried Red Chilies 3 g · 5 kcal
• Sichuan Peppercorns 2 g · 5 kcal
• Garlic 10 g · 15 kcal
• Ginger 8 g · 5 kcal
• Red Bell Pepper 40 g · 10 kcal
• Yellow Onion 30 g · 10 kcal
• Green Onions (Scallions) 10 g · 3 kcal
• Chinkiang Vinegar (Chinese Black Vinegar) 10 g · 3 kcal
• Sesame Oil 2 g · 17 kcal
• Chicken Broth 30 g · 5 kcal
• Peanut Oil (for stir-frying) 15 g · 130 kcal
• Roasted Peanuts 15 g · 85 kcal

👨‍🍳 Instructions

1. Cut chicken into bite-sized pieces and marinate with a portion of light soy sauce, Shaoxing wine, cornstarch, and white pepper for 15 minutes.
2. In a small bowl, combine the remaining light soy sauce, Shaoxing wine, Chinkiang vinegar, sugar, sesame oil, and chicken broth; set aside.
3. Heat peanut oil in a wok over medium-high heat. Add dried red chilies and Sichuan peppercorns; stir-fry until fragrant, about 30 seconds. Add minced garlic and ginger, then Sichuan chili bean paste; stir-fry for another 30 seconds.
4. Add the marinated chicken to the wok and stir-fry until lightly browned and cooked through, about 3-4 minutes.
5. Stir in diced red bell pepper and yellow onion; cook for 2-3 minutes until slightly tender-crisp.
6. Pour the prepared sauce into the wok, stirring constantly, and bring to a simmer. Let it thicken slightly.
7. Stir in roasted peanuts and sliced green onions. Serve immediately with steamed rice.