Crushed Sichuan peppercorns lend a pleasant, tingly (rather than one-note, cry-emoji) spiciness to this colorful stir-fry that tastes as good as it looks. The vinegar-soy mixture does double duty as a quick marinade for the chicken and the foundation for an aromatic garlic-ginger sauce in which everything gets tossed at the end. Don’t forget the rice—there’s no better way to soak up all that sweet, spicy goodness.
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- Yields:
- 4 serving(s)
- Total Time:
- 30 mins
- Cal/Serv:
- 499
Ingredients
- 1 c.
long-grain white rice
- 2 tbsp.
rice vinegar
- 1 1/2 tbsp.
reduced-sodium soy sauce
- 2 tsp.
packed brown sugar
- 1 tsp.
cornstarch
-
Kosher salt
- 1 1/2 lb.
boneless, skinless chicken thighs, trimmed and cut in 1 1/2-inch pieces
- 1
large clove garlic, pressed
- 2 tsp.
grated ginger
-
Olive oil
- 2
peppers (red and orange), cut into 1 1/2-inch pieces
- 1 tsp.
Sichuan peppercorns, roughly crushed
- 1
to 2 red chile peppers, cut into small pieces
- 4
scallions, 2 cut into 2-inch pieces, dark green parts reserved, and just dark green parts of 2 more scallions, thinly sliced
Directions
-
- Step 1Cook rice per pkg directions. In small bowl, whisk together rice vinegar, soy sauce, and brown sugar. Transfer 1 Tbsp to large bowl and stir in cornstarch and 1/4 tsp kosher salt. Add chicken and toss to coat. To small bowl, stir in garlic, ginger, and 1/4 teaspoon salt.
- Step 2Heat 1 tablespoon oil in large skillet on medium-high. Add chicken and cook until browned, 4 to 5 minutes. Flip and cook 1 min. more; transfer to bowl.
- Step 3Add 1 tablespoon oil to skillet along with peppers and Sichuan peppercorns and stir-fry 3 minutes. Add chili peppers and scallions; stir-fry 2 minutes.
- Step 4Add chicken and any juices, then garlic-ginger sauce, and cook, tossing, until chicken is just cooked through, 1 to 2 minutes. Toss with reserved dark green parts of scallions and spoon over rice. Sprinkle with remaining dark green parts of scallions.
NUTRITIONAL INFO (per serving): 499 cal, 14.5 g fat (3 g sat), 39 g pro, 663 mg sodium, 51 g carb, 2 g fiber
Did you make this recipe? Comment below!
Kate Merker (she/her) is the Chief Food Director of the Hearst Lifestyle Group, overseeing the team that produces food content for several Hearst titles, including Good Housekeeping, Women’s Health, Prevention, Woman’s Day and Country Living. She has clocked nearly 20 years of experience in food media and before that, worked at some of New York City’s finest restaurants.
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Source : Goodhousekeeping
