Szechuan Chicken Recipe

Ingredients

• 2/3 cup low-sodium chicken broth
• 1/2 cup low-sodium soy sauce
• 3 tablespoons oyster sauce (or hoisin sauce)
• 3 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 3 tablespoons brown sugar
• 2 tablespoons cornstarch
• 1 1/2 tablespoons Sichuan peppercorns
• 1 1/4 lbs boneless skinless chicken breasts (cut into bite-sized pieces)
• 2-3 tablespoons olive oil
• 1 medium red bell pepper, chopped
• 1 medium green bell pepper, chopped
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon grated ginger or ginger paste
• 6 or more dried red chilis (to taste)

Instructions

1. 1

   Whisk the chicken broth, soy sauce, oyster sauce, rice vinegar, sesame oil, brown sugar, cornstarch, and Sichuan peppercorns in a medium bowl. Pour half the sauce into a larger bowl and add the chicken to marinate. Marinate the chicken for 30-45 minutes.

2. 2

   Heat 2 tablespoons olive oil in a large skillet over medium heat. Remove the chicken from the marinade, pushing off any peppercorns with a table knife. Add the chicken to the hot oil in a single layer. Discard the marinade that the chicken was in. Cook until the chicken is browned on both sides and cooked through. Plate the cooked chicken. Work in batches if needed.

3. 3

   If needed, add a little more olive oil to the skillet over medium heat. Cook the bell pepper and onion until crisp-tender. Plate the vegetables.

4. 4

   Reduce the heat to low and add the garlic, ginger, and red chilis, cooking for 1 minute. Pour the remaining sauce into the skillet and cook until thickened.

5. 5

   Return the cooked chicken and vegetables to the skillet and stir to coat.