Sichuan Chili Chicken Recipe | Droo's Kitchen

Sichuan peppercorns

🥗Healthier: black pepper

💰Cheaper: regular peppercorns

Black pepper provides a similar heat but is more accessible.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos are often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier and canola oil is a budget-friendly option.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: all-purpose flour

Arrowroot is a healthier thickening agent, while flour is more economical.

Marinate chicken in soy sauce, cornstarch, and salt for 30 minutes.

Heat vegetable oil in a wok over high heat until shimmering.

Add Sichuan peppercorns and dried red chilies; stir-fry until fragrant, about 1-2 minutes.

Add marinated chicken to the wok and stir-fry until browned, about 5-7 minutes.

Add ginger and garlic; stir-fry for another 1-2 minutes until aromatic.

Toss in bell pepper, carrot, and cabbage; stir-fry until vegetables are tender-crisp, about 3-4 minutes.

Add sugar, rice vinegar, and sesame oil; mix well to combine.

Cook for an additional 2 minutes to heat through.

Garnish with chopped green onions before serving.

Serve hot with steamed rice.

Cooking Techniques

Spice Level:

Allergens