But really, any stir-fry-friendly veggies will also work well here.
This recipe would also work with chicken thighs but they need to cook a bit longer.Beef, shrimp, or tofu would be delicious. This chicken also tastes amazing as a filling for lettuce wraps. To mix things up, serve it with rice one day, then with rice noodles another day. It's best served fresh, but if you want to use this Chinese Szechuan Chicken Stir fry for meal prep for the week ahead, transfer the chicken to sealed containers and refrigerate for up to 3 days. Can I make this Szechuan Chicken Stir-fry for meal prep ahead of time? Unless you really love spicy food and can tolerate it, do not eat the peppers. Serve immediately over a bowl of rice (or cauliflower rice for a lower-carb option). Bring to a boil and cook, stirring, for 30 seconds to 1 minute, until thickened. Give the sauce a little whisk and pour it into the skillet. Step 6 - Add dried chilies, and stir fry for another 30 seconds. Add onion and bell peppers, and stir fry (cook while stirring very often) for 3-4 minutes, until softened. Step 5 - Add another tablespoon of oil to the skillet (you might only need ½ tbsp if there is still some oil left from the chicken). Remove the chicken from the skillet and set aside on a plate or bowl. 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). 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. Step 4 - In the same skillet, you used for the peppercorns, heat 2 tbsp oil over high heat. Step 3 - Place chicken and cornstarch in a large bowl, mix to coat the chicken evenly with cornstarch, and season with ½ salt. Step 2 - In a medium bowl, mix all the ingredients with a small whisk or fork until well combined. 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. Step 1 - 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. You will love how simple this is! Asian chicken stir-fries are one of my favorite quick dinner fixes since by nature, they’re quick-cooking! The trick is to have all the ingredients all chopped and prepped and ready to go before you start to cook so that every element can go in at the right moment.
You can buy Chinese 5-Spice at any bigger grocery store or order it online. In Chinese cuisine, just like with Middle Eastern za'atar or American Cajun spice, the ingredients and the exact amount of spices vary greatly from region to region and even from household to household depending on personal tastes, but the key ingredients are star anise, fennel seeds, Szechuan Peppercorns ( or regular peppercorns), cloves, and cinnamon. And once you need a break from this Szechuan chicken, move on to my 5 spice chicken or use the spice blend for tofu stir-fries or in marinades for chicken breast or shrimp. You will use it up eventually, trust me on this one. I love it and in my opinion, it’s one of the most-underused spices so I do recommend you get some. You can serve this Szechuan Style Chicken the classic way with rice or with cauliflower rice if you want to keep things low carb.įive-spice powder is my secret weapon when it comes to creating authentic tasting Chinese stir-fries at home and for this recipe, it's a key player. The downside with restaurant-style chicken stir-fries is that they use a lot of refined sugar and oil, which adds a lot of empty calories to an otherwise nutritious and protein-packed dinner.įor this homemade takeout version of my favorite Chinese chicken stir-fry, I used way less oil, and no refined sugar and added a bunch of veggies. Szechuan Style Chicken is one of my favorite takeout meals to order in on a lazy Sunday -sweet, savory, and spicy.
Deeply flavorful chicken breast stir-fried with Chinese 5 Spice and a simple Asian sauce.
This easy restaurant-style Szechuan chicken stir fry will soon be your go-to chicken dinner on a busy weeknight, as it takes just 30 minutes to get on the table.
0 kommentar(er)
