Ingredients
- 1 pound boneless, skinless chicken breasts cut into 1-inch pieces
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 red bell pepper cut into 1-inch pieces
- 1 green bell pepper cut into 1-inch pieces
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 10 dried red chilies
- 1 teaspoon Szechuan peppercorns crushed
- 3 tablespoons low sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar
- Scallions to garnish
Instructions
- Combine chicken with cornstarch in a bowl to coat evenly.
- Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned.
- Add bell peppers, onion, garlic, ginger, dried chilies, and Szechuan peppercorns to the skillet. Stir-fry for 5 minutes.
- Mix soy sauce, hoisin sauce, sesame oil, and brown sugar in a small bowl. Pour over the chicken and vegetables. Stir well to combine and cook for an additional 5 minutes until the sauce thickens slightly.
- Serve hot with steamed rice or noodles. Garnish with chopped scallions.
