Spicy Szechuan Stir-Fry Recipe
Dive into the spicy, bold flavours of this Classic Szechuan Stir-Fry, embracing the authentic taste of Szechuan cuisine. Perfect for a quick weeknight dinner.
medium
00:30
4
METHOD
Step 1.
Begin by heating a large wok or frying pan over medium-high heat and add the vegetable oil.Step 2.
Add the garlic, ginger, and Szechuan peppercorns to the pan and stir-fry for 1-2 minutes, or until fragrant.Step 3.
Increase the heat to high and add the chicken. Stir-fry for 5-6 minutes, or until the chicken is nearly cooked through.Step 4.
Add the bell peppers and spring onions to the wok and continue to stir-fry for 2-3 minutes.Step 5.
In a small bowl, whisk together the soy sauce, rice vinegar, chicken stock, and sugar until well combined.Step 6.
Pour the sauce mixture over the chicken and vegetables in the wok, bringing it to a boil.Step 7.
Mix the cornstarch with water to make a slurry, then pour it into the wok. Stir well to combine with the other ingredients. Cook for an additional 2-3 minutes, or until the sauce has thickened.Step 8.
Serve the stir-fry hot over cooked rice, garnished with sesame seeds and additional spring onions if desired.
INGREDIENTS
2 tbspVegetable oil
2 Garlic cloves, minced
1 tbspGinger, minced
1 tspSzechuan peppercorns, crushed
500 gChicken breast, thinly sliced
1 Red bell pepper, julienned
1 Green bell pepper, julienned
6 Spring onions, sliced
3 tbspSoy sauce
2 tbspRice vinegar
120 mlChicken stock
1 tbspSugar
2 tbspCornstarch
2 tbspWater
1 tbspSesame seeds (for garnish)
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