Szechuan Chicken Recipe

Ingredients

• 1/2 pound skinless boneless chicken breast or fillets, chopped bite size
• 1 large egg, whisked
• 2 teaspoons cornstarch
• 2 tablespoons vegetable or peanut oil
• 2 cloves garlic, minced
• 1 thumb size ginger, peeled and finely chopped
• 1 small onion, finely chopped
• 1 green or red bell pepper, chopped
• 3 fresh shiitake mushrooms, chopped (optional)
• 3 scallions, finely chopped
• 1 tablespoon chili paste such as sambal oelek, 2 tablespoons for extra spicy
• 2 tablespoons spicy chili crisp
• 1/4 cup chicken stock
• 2 1/2 tablespoons soy sauce
• 1 1/2 tablespoon rice vinegar
• 1 teaspoon cornstarch

Instructions

1. 1

   In a bowl, combine egg and cornstarch and season with a little salt and pepper. Add chicken pieces and marinade for 15 minutes.

2. 2

   Add all the ingredients for the sauce into a bowl and whisk until well blended.

3. 3

   In a large pan over medium high heat, add 1 tbsp vegetable oil. Drop chicken pieces and cook until both sides are golden brown. Remove chicken from the pan and set aside.

4. 4

   Add remaining 1 tbsp vegetable oil to the pan (still over medium high heat) and add garlic and ginger. Cook for 1 minute and add onions, green and red bell pepper and shiitake mushrooms. Cook for 5 minutes.

5. 5

   Return chicken to the pan and add sauce. Stir and coat vegetables and chicken for 1 minute and turn the heat off.

6. 6

   Transfer to a plate or bowl and serve Szechuan chicken with a side of white rice.