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Ingredients
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Main Ingredients
Marinade
Sauce
Garnish
Method
Preparation
- 1
Marinate the Chicken
Cut the boneless, skinless chicken breasts into bite-sized pieces. In a bowl, combine the soy sauce, cornstarch, rice vinegar, sesame oil, and Szechuan peppercorns, then add the chicken pieces. Mix well to coat the chicken and let it marinate for at least 30 minutes.
- 2
Chop Vegetables
While the chicken is marinating, chop the bell pepper and zucchini into bite-sized pieces. Slice the green onions, separating the white parts from the green tops.
Cooking
- 3
Prepare the Sauce
In a small bowl, mix together the soy sauce, hoisin sauce, chili paste, and sugar. Set it aside.
- 4
Stir-Fry Chicken
In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the marinated chicken and stir-fry for about 5-7 minutes, or until the chicken is cooked through and browned.
- 5
Add Vegetables
Add the chopped bell pepper and zucchini to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables are slightly tender but still crisp.
- 6
Combine with Sauce
Pour the prepared sauce over the chicken and vegetables. Add the peanuts and white parts of the green onions. Stir well to coat everything in the sauce and cook for another 2-3 minutes until heated through.
Serving
- 7
Garnish and Serve
Sprinkle the dish with sesame seeds and the green tops of the green onions. Serve hot over steamed rice or noodles.