Spicy Szechuan Chicken Stir-Fry

local_grocery_store Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced
• 2 tbsp cornstarch
• 2 tbsp vegetable oil
• 1 red bell pepper, thinly sliced
• 1 yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp Szechuan peppercorns
• 3 tbsp soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp honey
• 2 green onions, thinly sliced

restaurant_menu Method

1. 1.In a large bowl, toss the sliced chicken with cornstarch until coated.
2. 2.In a large wok or skillet, heat the oil over high heat. Add the chicken and stir-fry until browned and cooked through, about 5 minutes. Remove from the wok and set aside.
3. 3.Add the bell pepper and onion to the wok and stir-fry for 2-3 minutes, until slightly softened. Add the garlic and Szechuan peppercorns and stir-fry for another minute.
4. 4.In a small bowl, whisk together the soy sauce, hoisin sauce, rice vinegar, and honey. Pour the sauce into the wok and stir-fry for 1-2 minutes, until the sauce has thickened.
5. 5.Add the cooked chicken back to the wok and toss to coat in the sauce. Serve over rice and garnish with sliced green onions.

lightbulb_outline Tips

• chevron_rightFeel free to add more vegetables to this stir-fry, such as broccoli, snow peas, or carrots.
• chevron_rightFor a vegetarian version, substitute tofu for the chicken.