Ingredients and Weight:
- Boneless, skinless chicken thighs: 2 lbs
- Szechuan peppercorns: 1 tbsp, ground
- Garlic: 6 cloves, minced
- Ginger: 3 tbsp, minced
- Chili oil: 1/4 cup
- Soy sauce: 1/4 cup
- Brown sugar: 1 tbsp
- Rice vinegar: 1 tbsp
- Toasted sesame oil: 1 tsp
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
3
Preparation Method Steps:
- Cut chicken thighs into bite-sized pieces.
- In a bowl, combine chicken, Szechuan peppercorns, garlic, ginger, chili oil, soy sauce, brown sugar, rice vinegar, and sesame oil. Toss to coat.
- Marinate for at least 15 minutes, or up to 2 hours.
- Heat 2 tbsp vegetable oil in a large skillet or wok over medium-high heat.
- Remove chicken from marinade and add to the skillet. Cook until browned on all sides.
- Reduce heat to low, add marinade, and simmer for 15-20 minutes, or until chicken is cooked through.
- Serve hot with steamed rice or noodles.
Nutritional Information:
- Calories: 350 per serving
- Fat: 15g
- Protein: 25g
- Carbohydrates: 25g
Dish Characteristics:
- Spicy and flavorful
- Tender and juicy chicken
- Easy to prepare with ingredients easily available in US supermarkets
User Comments:
- "This dish is amazing! It has the perfect balance of spice and flavor."
- "The chicken is so tender and juicy, and the sauce is delicious."
- "I love the Szechuan peppercorns in this dish, they add a unique and spicy flavor."
Special Precautions and Tips:
- Use a high-quality chili oil for the best flavor.
- If you don't have Szechuan peppercorns, you can substitute with black peppercorns.
- Serve with a side of steamed rice or noodles to soak up the delicious sauce.
