Szechuan Chicken Stir-Fry with Vegetables
Szechuan Chicken Stir-Fry is a flavorful and spicy Asian-inspired dish. This recipe combines tender pieces of chicken with a medley of fresh vegetables, all coated in a savory and slightly spiced Szechuan sauce. Perfect for a weeknight dinner, this dish pairs wonderfully with steamed rice or noodles.
Ingredients:
– 1 lb boneless, skinless chicken breasts, thinly sliced
– 2 tablespoons soy sauce
– 1 tablespoon corn starch
– 3 tablespoons vegetable oil, divided
– 1 red bell pepper, thinly sliced
– 1 green bell pepper, thinly sliced
– 1 carrot, julienned
– 1 cup broccoli florets
– 3 cloves garlic, minced
– 1 tablespoon ginger, minced
– 2-3 dried red chilies (optional)
– 1/4 cup chicken broth
Szechuan Sauce:
– 3 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 2 tablespoons hoisin sauce
– 1 tablespoon chili paste or sambal oelek
– 2 teaspoons sugar
– 1 teaspoon sesame oil
– 1 teaspoon Szechuan peppercorns, toasted and ground
– 1 tablespoon water
– 1 teaspoon corn starch
Instructions:
1. **Prepare the Chicken**: In a medium bowl, combine the soy sauce and cornstarch. Add the sliced chicken and toss to coat evenly. Allow to marinate while you prepare the vegetables and sauce.
2. **Make the Szechuan Sauce**: In a small bowl, whisk together all the ingredients for the Szechuan sauce until well combined. Set aside.
3. **Stir-Fry the Chicken**: Heat 1 tablespoon vegetable oil in a large wok or frying pan over medium-high heat. When the oil is hot, add the marinated chicken. Stir-fry for 3-4 minutes, until the chicken is cooked through and lightly browned. Transfer the chicken to a plate and set aside.
4. **Cook the Vegetables**: In the same wok, add the remaining 2 tablespoons of vegetable oil. Add the garlic, ginger, and dried red chilies (if using). Stir-fry for about 30 seconds until fragrant. Add the bell peppers, carrot, and broccoli. Stir-fry for 4-5 minutes, until the vegetables are tender-crisp.
5. **Combine Everything**: Return the cooked chicken to the wok. Add the prepared Szechuan sauce and chicken broth to the pan. Stir everything together until the chicken and vegetables are well coated with the sauce. Cook for another 1-2 minutes until the sauce has thickened slightly.
6. **Serve**: Transfer the Szechuan Chicken Stir-Fry to a serving dish and serve hot with steamed rice or noodles.
Enjoy the bold and spicy flavors of this vibrant Szechuan Chicken Stir-Fry with Vegetables!
The source of the article is from the blog macnifico.pt