How to Make Spicy Szechuan Chicken With Carrot And Celery

Szechuan peppercorns

🥗Healthier: black pepper

💰Cheaper: regular pepper

Black pepper is more accessible and offers a similar heat without the numbing effect.

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu is a plant-based alternative, while chicken thighs are usually less expensive than breast.

Marinate 6 oz of boneless skinless chicken breast with egg white and cornstarch for tenderness.

Peel and slice the carrot into thin pieces.

Slice 1 stalk of celery in a similar manner as the carrot.

Heat a frying pan on medium-high heat for 45 seconds to 1 minute until hot.

Add a little vegetable oil to the hot pan.

Stir-fry the marinated chicken in the hot oil, allowing it to cook without stirring for a minute to prevent sticking.

Once cooked, remove the chicken and place it in a colander to drain.

Clean the pan and add more oil to heat up again.

Add Sichuan peppercorn (either whole or powdered) to the hot oil.

Add minced ginger and garlic to the oil and stir for about 8 seconds until fragrant, being careful not to burn them.

Add the sliced vegetables (carrot and celery) to the pan and stir-fry until fragrant.

Add hot chili flakes or your choice of spicy ingredient and stir-fry briefly.

Cover the pan and let the vegetables cook for about 10-15 seconds.

Add the cooked chicken back into the pan.

Pour in cooking wine (if using), a pinch of Chinese five spice, oyster sauce, and soy sauce, adjusting the amounts to taste.

Add a small amount of chicken stock to the mixture.

Mix cornstarch with water to create a slurry and add it gradually to thicken the sauce, stirring as you go.

If the food is not hot enough, cover the pan for a few seconds to retain heat.

Check the tenderness of the chicken and the texture of the vegetables before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens