Chengtu Chicken is a beloved Szechuan classic that balances savory, slightly sweet, and spicy flavors with the distinctive tingling sensation of Szechuan peppercorns. This dish features tender chicken breast cubes velvety-coated in egg white and cornstarch, stir-fried to perfection. The chicken is tossed in a rich sauce made with soy, oyster sauce, and a touch of vinegar, then served atop a bed of fresh, wilted spinach. The addition of ginger, garlic, and hot bean sauce adds depth and aroma, while a final drizzle of sesame oil brings everything together. It&# 226;ÂÂs a restaurant-quality meal that comes together in under 40 minutes, making it an excellent choice for weeknight dinners or when you crave authentic Asian flavors without the fuss.
Chengtu Chicken – Szechuan
Description
Chengtu Chicken is a beloved Szechuan classic that balances savory, slightly sweet, and spicy flavors with the distinctive tingling sensation of Szechuan peppercorns. This dish features tender chicken breast cubes velvety-coated in egg white and cornstarch, stir-fried to perfection. The chicken is tossed in a rich sauce made with soy, oyster sauce, and a touch of vinegar, then served atop a bed of fresh, wilted spinach. The addition of ginger, garlic, and hot bean sauce adds depth and aroma, while a final drizzle of sesame oil brings everything together. It&# 226;ÂÂs a restaurant-quality meal that comes together in under 40 minutes, making it an excellent choice for weeknight dinners or when you crave authentic Asian flavors without the fuss.Ingredients
Directions
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Prepare the Peppersalt by mixing 2 tablespoons Szechuan peppercorns with 2 tablespoons salt; set aside.
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Cut the skinned chicken breasts into 1-inch cubes.
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In a medium bowl, mix the marinade ingredients: 1 teaspoon dry sherry, 1 tablespoon soy sauce, and 1 egg white.
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Add the chicken cubes to the marinade, mixing well to coat evenly, and let stand for 20 minutes.
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In a small cup, mix the Seasoning Sauce ingredients: 1 teaspoon dry sherry, 1 tablespoon soy sauce, 1 1/2 teaspoons sugar, 1 teaspoon white vinegar, 2 tablespoons chicken stock, 2 teaspoons oyster sauce, 1 teaspoon cornstarch, and 2 tablespoons water. Set aside.
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Heat 1 cup of peanut oil in a wok over medium heat for about 1 minute.
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Stir-fry the marinated chicken cubes until very lightly browned, about 1 minute.
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Remove the chicken with a slotted spoon, draining well over the wok, and set aside.
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Remove all oil from the wok except for 2 tablespoons.
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Heat the remaining 2 tablespoons of oil over medium heat for 30 seconds.
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Add 2/3 pound of fresh spinach and 1/4 teaspoon salt to the wok.
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Stir-fry until the spinach is tender, about 1 minute.
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Remove the spinach with a slotted spoon, draining well over the wok, and arrange it around the outside of a warm platter.
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Add 3 tablespoons of peanut oil to the wok and heat over medium heat for 1 minute.
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Add 1 teaspoon chopped fresh ginger, 1 tablespoon chopped garlic, 1 tablespoon chopped green onion, and 1 tablespoon hot bean sauce.
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Stir-fry until fragrant, about 1 to 2 minutes.
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Return the chicken cubes to the wok and pour in the prepared Seasoning Sauce.
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Stir-fry until the sauce thickens slightly and coats the chicken.
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Add 1 teaspoon sesame oil to the wok and stir to mix.
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Place the chicken mixture in the middle of the platter with the spinach and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 124.8kcal
- % Daily Value *
- Total Fat 2.7g5%
- Saturated Fat 0.8g4%
- Cholesterol 64.3mg22%
- Sodium 56.0mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 23.5g47%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
