Our spicy Sichuan chicken will make your mouth tingle. We toss chunks of juicy chicken breast with fiery dried red chiles, numbing Sichuan peppercorns, crisp-tender onions and colorful bell peppers.
Ingredient:
1 pound boneless skinless chicken breasts, cubed
3 tablespoons cornstarch
2 egg whites, room temperature
1 teaspoon reduced-sodium soy sauce
1/4 teaspoon crushed Szechuan peppercorns
1/4 teaspoon salt
SAUCE:
2 tablespoons Shaoxing wine
1 tablespoon reduced-sodium soy sauce
1 tablespoon rice vinegar
1 tablespoon sugar
2 teaspoons sesame oil
1 teaspoon minced fresh gingerroot
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon pepper
STIR FRY:
1/4 cup canola oil, divided
1 medium sweet red pepper, chopped
1 medium green pepper, chopped
1/2 medium onion, chopped
3 green onions, thinly sliced, whites and green separated