Recipe

Szechuan Chicken Recipe

	Schizoangel / All my dishes 8 months, 1 week ago My szechuan chicken is a spicy mix I've made from an original cookbook recipe that my sister used. It's my mock-version, and personally, my favorite. I normally do it by sight, so forgive if it isn't exact. Prep:90m Cook:30m Servings:12	Schizoangel
	chinese szecuan chicken colorful asian

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Ingredients

7 green bellpeppers

2 broccoli stalks

12 green onions

2-3 Tbsp. ginger(fresh)

7 chicken breasts

8 dried arbol chilies(or other small spicy chile)

2 Tbsp. Black Bean Garlic Sauce

3 Tbsp. Hoisin Sauce

2 Tbsp. Plum Sauce

cornstarch

peanut oil

sesame oil(optional)

Directions

Dice bellpeppers and broccoli into bite size pieces, and cut the green onions into 1 1/2 inch lengths.

Dice chicken into bite size pieces, and put into a bowl of cold water mixed with 3 Tbsp. cornstarch. It should be high enough to cover all the chicken. Soak for 15 minutes.

Grate the ginger with the skins shaved off, and grate into a small bowl. Reserve.

Soak the chilies in hot water to re-hydrate while you work.

Drain most of the water from the chicken, leave about a couple teaspoons of water left. Mix in more cornstarch until it's a paste that covers the chicken(will help make a nice sauce). Mix together thoroughly.

Add peanut oil to your wok, enough to cover the bottom and sides. Add a drizzle of sesame oil for flavor, and heat till when a drop of water is thrown in, it sizzles.

Add chicken to heated wok and add salt and pepper to taste. Brown the chicken. Reserve in a bowl when cooked.

Add a little more oil to the bottom of the wok and heat.

Dice the chilies fast and small, and add to the heated oil. Stir for 30 seconds or so.

Add ginger and cook for another 30 seconds.

Add green onions in, and another 30 seconds.

Add the broccoli pieces, and cook for a minute to two.

Add the bellpeppers, and cook for another minute.

Add the chicken, and then the sauces right after. Add more of each sauce in equal parts if not enough.

Serve over hot rice.

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