Szechuan Chicken

Szechuan Chicken is tasty and quick to prepare. A little chopping, a quick stir fry, and it’s ready to eat. Serve it with some steamed Jasmine rice.

Ingredients      Serves 4

1 lb (450 grams) boneless, skinless chicken thighs or breasts

1 cup (230 ml) green beans, broccoli, or cauliflower

1 small red pepper, sliced into thin strips

5 Thai chili peppers, whole

3 cloves of garlic, finely chopped

3 scallions finely chopped

1”(2½ cm) ginger, finely chopped

Spicy red bean sauce

Hoisin sauce

Rice flour or potato flour

Preparation

Cut the chicken into bite-sized pieces and season with salt and pepper.

Mix equal parts red bean sauce and hoisin sauce (about 1 tablespoon each) and taste. If you want more spice, add more red bean sauce.

Chop the garlic, scallions, and ginger.

Boil the green beans, broccoli, or cauliflower for one minute, drain, and pat dry.

Coat the chicken with either rice flour or potato flour.

Heat the wok and add about a tablespoon of oil (canola or vegetable).  Let the wok get really hot, smoking.

Put the chicken in individually so they don’t stick together.  Brown on one side and turn over.  When cooked through, take them out of the wok and set aside.

Add a little oil to the wok if it’s dry and cook the garlic, scallions, and ginger for about 30 seconds.

Add the vegetables (green beans, broccoli, or cauliflower), the red peppers, and chili peppers, and cook for about 2 minutes.

Add back the cooked chicken and mix together.

Add spicy red bean and hoisin sauce. Mix everything so the chicken and vegetables are coated with the sauce.