SZECHUAN CHICKEN STIR FRY
30 minutes to a restaurant-quality stir fry with a delicious, flavorful glaze including ginger, chilis, and spices. Vegetarian? substitute chicken for tofu, seitan or mushrooms. You can also use any protein you like, including beef or shrimp.
- 1 lb boneless chicken breasts Vegetarian: Substitute 1lb tofu, seitan, or mushrooms
- 3 tbs cornstarch
- 3 tbs vegetable oil
- 1 onion, large, cut into 1/2 inch pieces
- 1 red bell pepper, large, cut into 1 inch pieces
- 1 green bell pepper, large, cut into 1 inch pieces
- 10 small dried red chillies spicy!
- 1/2 tsp black peppercorns - whole ones!
- 2 tbs soy sauce, low sodium
- 1 tbs Sel Magique Spicy Blend
- 1 tbs sake
- 3 tbs honey
- 2 tbs sesame oil
- 1 tbs rice wine vinegar
- 3 garlic cloves, finely minced
- 2 tbs fresh ginger, finely minced
- 1 tbs garlic chili paste
- 1/4 tsp Chinese 5 spice which is star anise, fennel seeds, Szechuan peppercorn, clove, and cinnamon. Cant find it? grind 1 tsp of each of the above in a mortar and pestle (regular black peppercorn is fine to use), and use 1/4 tsp of the finished grind for the glaze.
- 1 tbs cornstarch
- Heat a large skillet (the same one you will use for the stir fry) over medium heat, and toast the peppercorns until fragrant, about 1-2 minutes. Crush them. Tip: if you don’t have a mortar and pestle, place the peppercorns in the center of a cutting board and crush them with the bottom of a large pan or any heavy object with a flat bottom you can push.
- In a medium bowl, mix all the ingredients with a small whisk or fork until well combined. Set aside
- Place chicken and cornstarch in a large bowl, mix to coat the chicken evenly with cornstarch and season with a dash of Magique.
- In the same skillet you used for the peppercorns, heat 2 tbsp oil over hight heat. Once it’s very hot, add chicken pieces in a single layer and cook for about 3 minutes, without moving them around, until golden brown and crispy. Flip to cook the other side. Depending on the size of your skillet, you may need to work in several batches (you don’t want to overcrowd your skillet to make sure the chicken is crispy and cooked perfectly). Remove the chicken from the skillet and set aside on a plate or bowl.
- Add another tablespoon of oil to the skillet (you might only need ½ tbsp if there is still some oil left from the chicken). Add onion and bell peppers, and stir fry (cook while stirring very often) for 3-4 minutes, until softened.
- Add dried chillies, and stir fry for another 30 seconds.
- Return the chicken to the skillet. Give the sauce a little whisk and pour in the skillet. Bring to a boil and cook, stirring, for 30 seconds to 1 minute, until thickened.
- Serve immediately and plate over rice. Garnish as desired (a little cilantro is nice). Don't eat the peppers unless you really really love spicy food. Enjoy!