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Ingredients
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For the Szechuan Chicken
For the White Rice
Method
For the Szechuan Chicken
- 1
Prepare the Chicken
Cut the chicken breast into bite-sized pieces and season with salt and black pepper. In a bowl, mix the cornstarch with the chicken to coat it evenly.
- 2
Heat the Oil
In a large skillet or wok, heat the vegetable oil over medium-high heat. Once hot, add the Szechuan peppercorns and sauté for about 30 seconds until fragrant.
- 3
Cook the Chicken
Add the coated chicken pieces to the skillet. Stir-fry for about 5-7 minutes until the chicken is cooked through and browned.
- 4
Add Vegetables and Seasoning
Stir in the minced garlic, ginger, red bell pepper, and green bell pepper. Cook for an additional 3-4 minutes until the vegetables are tender.
- 5
Add Sauce
Mix the soy sauce and chili paste in a small bowl and pour over the chicken and vegetables. Stir well and cook for another 2-3 minutes until the sauce thickens slightly.
For the White Rice
- 6
Rinse the Rice
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch.
- 7
Cook the Rice
In a saucepan, combine the rinsed rice, water, and salt. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed.
- 8
