Ingredients
Scale
- 1 pound chicken breast (skinless, boneless)
- 2 tablespoons low-sodium soy sauce
- ½ cup cornstarch
- 3 tablespoons low-sodium soy sauce (sauce)
- 5 dried red chilies
- 1 small onion
- 1 small red bell pepper
- 1 small green bell pepper
- 3 cloves garlic
- Vegetable oil for frying
Instructions
- Prepare the sauce by whisking together soy sauces, sugar, vinegars, sesame oil, and cornstarch in a bowl.
- Marinate chicken with soy sauce, vinegar, sesame oil, and mix in cornstarch; let sit for 10 minutes.
- Heat vegetable oil in a wok over high heat and fry coated chicken in batches until golden brown. Drain on paper towels.
- Stir-fry onion and bell peppers along with chilies, garlic, and crushed Sichuan peppercorns until fragrant.
- Return chicken to the wok, add the sauce mixture, and stir-fry for one more minute until everything is well-coated and heated through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Frying
- Cuisine: Szechuan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg