Szechuan Ginger Chicken
This recipe has a great balance of sweet and spiciness along with the added flavors from the ginger and the vegetables!
Ingredients
- 2 large chicken breasts, cubed in bite-size pieces
- 2 tbsp. Shaoxing cooking wine
- 2 tbsp. cornstarch
- 2 tbsp. peanut or canola oil tips & tricks
- 1/2 tsp. red pepper flakes, divided
- 1 cup red onions, cubed
- 1 cup red peppers, cubed
- 2 1/2 tbsp. fresh ginger, minced
- 3 large cloves garlic, pressed
- 2 tbsp. brown sugar, such as demerara
- 1/4 cup orange juice tips & tricks
- 1 tbsp. low-sodium soy sauce
- 2 tsp. sambal oelek (chili paste)
- 2 1/2 cups rice, white or brown
- 3 large green onions, white & green parts separated
Directions
- In a medium bowl, combine cubed chicken, cornstarch and wine; toss to coat. Cover with plastic wrap and transfer to the refrigerator for 1 hour.
- In a deep skillet or wok over medium-high heat, add oil with ¼ tsp. red pepper flakes; toss to mix the ingredients.
- When hot but not smoking, working in batches, add the marinated chicken. Cook the meat until lightly browned and no longer pink, about 3 to 3 ½ minutes.
- Using a slotted spoon, transfer the cubes to a bowl; set aside. Add another ¼ tsp. red pepper flakes and cook the remaining chicken before transferring them to the bowl.
- When the chicken is done, add onions and red peppers; sauté 4 minutes. Add ginger and garlic; sauté for 1 minute.
- Return the chicken back to the skillet with any accumulated juices; stir again. Add brown sugar and stir-fry until the meat is caramelized, about 1 ½ minutes.
- Pour in orange juice, soy sauce, and sambal oelek; sauté the ingredients for 30 seconds. Add the white parts from the green onions and stir to combine.
- Serve over a bed of rice and garnish with the green parts of the green onions.