Spicy Szechuan Chicken Stirfry Recipe ~ Healthy Chinese Chicken Stirfry





This is a Spicy Szechuan chicken stirfry recipe using Sichuan peppercorns, chicken, vegetables and some fabulouz Szechuan sauces. If you like spicy chicken stirfrys this recipe is for you. Easy, quick, healthy, spicy and delicious stirfry meal, all in one. Enjoy.

#chickenstirfry #szechuanchicken #sichuanpeppercorns #spicychicken #spicystirfry #chinesechicken #recipes #tesscooks4u

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OTHER RECIPE VIDEOS YOU MAY LIKE TO SEE

Chinese Beef and Fresh Pineapple Stir Fry Recipe ~ The Best Chinese Beef Stir Fry
https://www.youtube.com/watch?v=d73UBvL4jJI

Crispy Crunchy SPICY Sticky Fried KOREAN CHICKEN WINGS ~ Gochujang Chicken Wings Sauce
https://www.youtube.com/watch?v=F1wZDI0KzDk&t=212s

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https://www.youtube.com/watch?v=LmWJPFuK5lA

Asian Recipes by Tess Cooks4u
https://www.youtube.com/watch?v=-YIctSJa850&list=PLTnT2NPigV6xzO8GQFDCe3CqMzi75y9XZ

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Chinese Szechuan Chicken ~ Chinese Sichuan Peppercorn Stirfry

INGREDIENTS:

Chicken marinade:
1 pound of cubed boneless chicken thighs or breasts – 2 large breast halves
1 tbsp light soy sauce
2 tsp. rice wine vinegar
sprinkle of salt
1/4 tsp white pepper
1 tsp. sesame oil
1 tbsp. cornstarch
*Mix above ingredients together and marinade for 20-30 minutes

Sauce:
3 tbsp. soy sauce
1 tsp. sesame oil
1 tbsp. sugar
2 tbsp. water or broth

1/2 to 1 tsp. sichuan crushed peppercorns
1 tbsp. Szechuan hot bean sauce
oil for frying – I use peanut or avocado oil

1 cup diced onions
1 cup diced bell peppers
1 cup diced celery
1/2 to 1 cup diced carrots
2-3 fresh red chili peppers – diced
3-5 dried red chili peppers
4-6 minced garlic cloves
1 tsp minced ginger

In a hot wok or pan, add oil and chicken. Spread out chicken and let cook for 20 seconds before stirring. Cook and stir chicken until done and remove from the wok. This will take 3-5 minutes. A nice crust on the chicken will form.

Add more oil and chili oil to wok/ pan. Add garlic, ginger and chopped fresh red chili peppers. Stir and cook for 20 seconds. Add crushed Sichuan peppercorns. Stir and cook for another 15 seconds.

Add diced vegetables and dried chili peppers. Cook and stir for 3-4 minutes or until veggies are slightly tender. You can add some water to help steam and cook the veggies.

Add meat and juices back into pan/wok. Add Szechuan hot bean sauce and sauce mixture. Cook and stir for 1-2 minutes to get well combined.

Serve over jasmine rice. Garnish with chopped green onions, sesame seeds or peanuts. Enjoy.

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PRODUCTS I AM USING —— AFFILIATE LINK

I have an electric stove so I use a Carbon Steel Flat Bottom Wok
http://amzn.to/2irYVyy

Wok Spatula: PAO! Stainless Steel Wok Turner
These Wok Spatulas are nice for wok cooking.
http://amzn.to/2irXi3V

Sichuan Peppercorns
http://amzn.to/2tVV3ip

Hot, Szechuan Style Bean Sauce
http://amzn.to/2tqXetL

Chinese Whole Dried Red Chile 4 Oz.
http://amzn.to/2iuxowu

Lee Kum Kee Lkk Chili Oil
http://amzn.to/2i679gP

Kikkoman Lite Soy Sauce
http://amzn.to/2hLqUcN

Marukan Rice Vinegar 24 Oz.
http://amzn.to/2i3V6R9

LouAna 100% Pure Peanut Oil
http://amzn.to/2keKXoA

Joyce Chen 30-0043, Bamboo Table Chopsticks, 9-inch, 10-Pairs
Joyce Chen Bamboo Chopsticks
http://amzn.to/2hqPTV6

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Chinese Recipes