Szechuan Chicken

This is a family favorite. This chicken is dusted with Szechuan, stir fried and tossed with a delicious sauce.

Ingredients

• 1 pound boneless chicken breast, cut into small pieces

• 1/4 cup cornstarch

• 1 teaspoon Szechuan peppercorns, ground

• 1/2 cup soy sauce

• 2 tablespoons rice vinegar

• 1 tablespoon sambal oelek

• 1 tablespoon ginger, grated

• 2 garlic cloves, grated

• 1 tablespoon sesame oil

• 1/2 cup canola oil

• 1/4 cup green onions, sliced

• 1/4 cup cashews (optional)

• 1 cup rice, cooked

Instructions

1. Season the chicken with Szechuan pepper and salt then dredge in the cornstarch. (Note: I leave a few chicken pieces without Szechuan for the kids).

2. Heat the oil in a skillet over medium high heat. Add the chicken and cook for a few minutes on each side until cooked through. Remove the chicken and set aside.

3. While the chicken cooks mix together the soy sauce, rice vinegar, sambal, ginger, garlic, and sesame oil.

4. Add the sauce to the skillet and whisk together until slightly thickened. Toss in the scallions and cashews and cook for a minute then add the chicken and toss to coat.

5. Serve with rice.

Note: If you don’t have Szechuan you really should try it, but you could sub red pepper flake or black pepper.

Takes 15 minutes

Serves 4