Ingredients and Weight:
- Boneless, skinless chicken breasts: 1 pound (450 grams)
- Sichuan peppercorns (ground): 2 tablespoons
- Dried chili flakes: 1 tablespoon
- Garlic cloves (minced): 4
- Ginger (minced): 2 tablespoons
- Green onions (sliced): 4
- Soy sauce: 3 tablespoons
- Rice vinegar: 2 tablespoons
- Brown sugar: 1 tablespoon
- Vegetable oil: 2 tablespoons
- Water: 2 tablespoons
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Cut the chicken breasts into bite-sized pieces.
- In a small bowl, combine the Sichuan peppercorns, chili flakes, garlic, ginger, green onions, soy sauce, rice vinegar, brown sugar, and vegetable oil.
- Add the chicken pieces to the marinade and mix well.
- Cover and refrigerate for at least 30 minutes.
- In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat.
- Drain the chicken from the marinade and add it to the skillet.
- Cook the chicken for 5-7 minutes, stirring frequently, until it is cooked through.
- Add the marinade to the skillet and bring to a boil.
- Reduce heat to low and simmer for 2-3 minutes, or until the sauce has thickened.
- Serve immediately over rice or noodles.
Nutritional Information:
- Calories: 450 per serving
- Fat: 25 grams
- Carbohydrates: 40 grams
- Protein: 35 grams
Dish Characteristics:
- Hot and spicy
- Savory and flavorful
- Easy to make
- Perfect for a quick and easy dinner
User Comments:
- "This dish is so flavorful and delicious! I love the spicy kick it has."
- "This was the easiest Sichuan chicken recipe I've ever made. It's perfect for a weeknight dinner."
- "I served this over steamed rice and it was amazing. The sauce was perfect!"
Special Precautions and Tips:
- If you don't have Sichuan peppercorns, you can substitute white peppercorns.
- If you want a milder dish, reduce the amount of chili flakes.
- For a crispier chicken, cook it in a single layer in the skillet and don't overcrowd it.
- Serve immediately for the best flavor.
