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Spicy Sichuan Chicken with Vegetables and Noodles
Ingredients & Equipment
Ingredients
4 chicken thigh
1 teaspoon light soy sauce
1 teaspoon sesame oil
2 teaspoons shaoxing wine
1 teaspoon corn starch
3 tablespoons cooking oil
4 star anise
1 cinnamon stick
5 bay leaf
6 slices ginger
5 cloves garlic
1 tablespoon sichuan peppercorn
6 dried chili pepper
1.5 teaspoons sugar
2 medium potato
1 carrot
2 teaspoons dark soy sauce
1.5 tablespoons light soy sauce
2 tablespoons shaoxing wine
3 cups water
8 oz noodle
1 red bell pepper
1 green bell pepper
1 to taste salt
1 spring onion
1 teaspoon light soy sauce
1 teaspoon sesame oil
2 teaspoons shaoxing wine
1 teaspoon corn starch
3 tablespoons cooking oil
4 star anise
1 cinnamon stick
5 bay leaf
6 slices ginger
5 cloves garlic
1 tablespoon sichuan peppercorn
6 dried chili pepper
1.5 teaspoons sugar
2 medium potato
1 carrot
2 teaspoons dark soy sauce
1.5 tablespoons light soy sauce
2 tablespoons shaoxing wine
3 cups water
8 oz noodle
1 red bell pepper
1 green bell pepper
1 to taste salt
1 spring onion
Equipment
Wok
Bowl
Pot
Plate
Instructions
- Start by marinating the chicken. Cut the chicken thighs into bite-sized pieces and transfer to a bowl with the marinade ingredients. Set aside for 20 minutes while you prep the rest of the ingredients.
- Chicken Thigh - 4
- Light Soy Sauce - 1 teaspoon
- Sesame Oil - 1 teaspoon
- Shaoxing Wine - 2 teaspoons
- Corn Starch - 1 teaspoon
- When you're ready to cook, heat the oil in a wok over low heat.
- Cooking Oil - 3 tablespoons
- Add the star anise, cinnamon stick, bay leaves, ginger, garlic, Sichuan peppercorns, chilies, and sugar. Cook this mixture for 2 minutes, making sure they don’t burn.
- Star Anise - 4
- Cinnamon Stick - 1
- Bay Leaf - 5
- Ginger - 6 slices
- Garlic - 5 cloves
- Sichuan Peppercorn - 1 tablespoon
- Dried Chili Pepper - 6
- Sugar - 1.5 teaspoons
- Add the chicken and turn up the heat. Stir-fry until the chicken is seared.
- Chicken Thigh - 4
- Add the potatoes and carrots and stir-fry for a minute. Then add the dark soy sauce, light soy sauce, shaoxing wine, and 3 cups water. Bring to a boil and reduce the heat to medium. Cover the wok and cook for 15 minutes, until the potatoes are tender.
- Potato - 2
- Carrot - 1
- Dark Soy Sauce - 2 teaspoons
- Light Soy Sauce - 1.5 tablespoons
- Shaoxing Wine - 2 tablespoons
- Water - 3 cups
- While the chicken is cooking, bring a pot of water to a boil. Follow the package instructions to cook the noodles. Drain.
- Noodle - 8 oz
- Water - 1 pot
- Once the potatoes are cooked through, there should be at least 1 1/2 cups of liquid in the wok. Add more water if needed. Stir in the bell peppers. Cover and simmer for another 5 minutes. Taste the dish and season with salt to taste.
- Potato - 2
- Red Bell Pepper - 1
- Green Bell Pepper - 1
- Water - 1 to taste
- Salt - 1 to taste
- Transfer the noodles to a large plate, and cover with your chicken and vegetables. Sprinkle with scallions and serve immediately!
- Noodle - 8 oz
- Chicken Thigh - 4
- Spring Onion - 1
- Note: If you want more sauce, add a little more water to the wok. If the sauce is too thin, just turn up the heat to reduce and thicken the sauce.
- Water - 1 to taste
Notes
The new recipe incorporates Sichuan peppercorns for an authentic spicy kick and uses a variety of fresh vegetables to enhance the nutritional value. The cooking method has been slightly adjusted to ensure the chicken remains tender and the sauce is rich and flavorful.
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