Szechuan Chicken, Peppers, and Peas on Rice :- Szechuan cuisine, which originates in the Chinese province of Sichuan, is renowned for its robust flavors, especially those imparted by the chilies and peppercorns of the Sichuan region. Szechuan Chicken with Peppers and Peas on Rice is a delectable fusion of bell peppers, peas, and tender chicken parts that are tossed in a zesty, spicy sauce. When spread atop a bed of airy rice, it presents itself as a gratifying and healthful repast.
Szechuan Chicken, Peppers, and Peas on Rice
Szechuan cuisine, originating in the province of Sichuan, China, is widely recognized for its robust flavors, particularly those infused with Sichuan chilies and peppercorns. Szechuan Chicken with Peppers and Peas on Rice is an appetizing amalgamation comprising succulent chicken portions, bell peppers, and peas, all of which are marinated in a piquant and peppery sauce. Served on a bed of fluffy rice, it transforms into a delectable and nutritious meal.
Also Read :- Testy Chocolate Zucchini Bread RecipeÂ
Ingredients:
- 1 lb boneless, skinless chicken breast, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp rice wine or dry sherry
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tbsp Szechuan peppercorns, toasted and ground
- 1-2 tsp chili paste (adjust to taste)
- 1 tsp sugar
- 1/2 cup chicken broth
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- 1-inch piece ginger, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup snap peas or frozen peas
- 3-4 dried red chilies (optional, for extra heat)
- 3-4 green onions, chopped
Instructions:
In order to prepare the marinade for the fowl, combine the soy sauce, cornstarch, and rice wine in a bowl. The chicken should be marinated for at least fifteen minutes after it has been completely blended with the cut chicken.
Place the sauce in the bowl: A small bowl should be used to combine the following ingredients: sugar, chicken broth, hoisin sauce, rice vinegar, ground Szechuan peppercorns, and chile paste. Put away; do not include.
When you are ready to prepare the chicken, melt one tablespoon of vegetable oil in a wide pan or wok and place it over medium-high heat. Stir-frying the chicken for a further five to seven minutes, or until it reaches the desired level of doneness, is strongly recommended. Once removed, place in a separate location from the pan.
To prepare the veggies for stir-frying, heat the remaining one tablespoon of vegetable oil in the same pan. Garnish with minced ginger and dried red chiles, if those are your favored ingredients. A minute of stirring while the food is being fried. It is recommended that jalapeo chilies and snap peas be included. Stir-fry the vegetables for three to four minutes, or until they are cooked but still have a little bit of a sear.
Nutrition:Â
- Calories: 320
- Protein: 27g
- Carbohydrates: 40g
- Fat: 8g
- Fiber: 3g
- Sugar: 6g
- Sodium: 900mg
Tips:
In light of the fact that Szechuan cuisine is well-known for its robust and fiery flavors, it is essential to make certain that the level of heat is controlled suitably. While it is advised that the number of Szechuan peppercorns and chili paste be modified so that it coincides with your unique tastes in terms of flavor, it is also recommended that the quantity be adjusted.
The vegetables have been subjected to modifications. You are free to add or substitute different vegetables, such as broccoli, carrots, or mushrooms, according to your own personal liking or the ingredients that you have available to you. There are no restrictions on their addition or substitution.
With the addition of a cornstarch slurry to the sauce while it is still in the process of cooking, you may achieve a more substantial consistency. Because of this, you will be able to accomplish the consistency that you desire. In order to make the cornstarch slurry, mix together one tablespoon of cornstarch and one tablespoon of water. The end outcome will be a blend that is not uneven.
Before the Szechuan peppercorns are ground, it is recommended that they be roasted for a few minutes on a dry skillet over medium heat. This takes place before the peppercorns are ground. Before beginning to grind the peppercorns, this step should be completed. Because of this, the peppercorns will have the greatest possible amount of flavor that is possible to extract from them.
