Szechuan Mala Chicken Stir Fry
A fiery and numbing classic Szechuan dish featuring tender chicken, dried chilies, and fragrant peppercorns.
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Ingredients
- 500 grams Chicken breast or thighs, cubed
- 2 tablespoons Szechuan peppercorns
- 15 pieces Dried red lantern chilies
- 2 tablespoons Doubanjiang (Spicy Bean Paste)
- 4 cloves Garlic, minced
- 1 inch piece Ginger, sliced into matchsticks
- 1 tablespoon Soy sauce
- 1 tablespoon Shaoxing rice wine
- 1 tablespoon Cornstarch
- 3 tablespoons Peanut oil
- 3 stalks Green onions, chopped
- 1 teaspoon Sugar(optional)
Instructions
- 1
Marinate the cubed chicken with soy sauce, Shaoxing wine, and cornstarch for 15 minutes.
- 2
Heat 1 tablespoon of oil in a wok over high heat and sear the chicken until golden and cooked through, then remove and set aside.
- 3
Wipe the wok and add the remaining oil over medium-low heat.
- 4
Add the Szechuan peppercorns and dried chilies, stir-frying until fragrant and the oil turns slightly red, being careful not to burn them.
- 5
Add the minced garlic, ginger, and Doubanjiang paste, stirring until the oil is bright red and aromatic.
- 6
Return the chicken to the wok and toss thoroughly to coat in the spice mixture.
- 7
Stir in the sugar and half of the green onions, tossing on high heat for 1 minute.
- 8
Garnish with the remaining green onions and serve immediately with steamed rice.
Nutrition per Serving
345
Calories
32g
Protein
12g
Carbs
18g
Fat
2g
Fiber
3g
Sugar
890mg
Sodium
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