Szechuan Chicken

This Szechuan chicken stir-fry packs a ton of bold flavor into a super easy dish!

Prep: 15

Cook: 25

Total: 40

Yield:4 servings

1 pound boneless, skinless chicken breasts approximately 2-4 chicken breasts, cut into 1-inch-long pieces
3 tablespoons cornstarch
½ teaspoon salt more or less to taste
¼ cup neutral-flavored oil olive oil, avocado oil, vegetable oil, etc.

Add 1 pound boneless, skinless chicken breasts pieces, 3 tablespoons cornstarch. and ½ teaspoon salt to medium mixing bowl. Toss or stir ingredients together until chicken pieces are evenly coated in cornstarch and salt. Set aside.
Line large plate with 2 to 3 layers of paper towels. Set aside.
Place large skillet on stovetop over medium heat. When skillet is warm, add ¼ cup neutral-flavored oil then swirl and tilt pan as needed to distribute oil across entire surface of pan. Continue heating skillet until oil is hot and shimmery.
When oil is ready, place chicken pieces in skillet in one even layer, working in batches as needed to avoid overcrowding pan.
Cook chicken 3 to 4 minutes or until lightly browned, then flip chicken pieces over and cook 3 to 4 minutes more, until chicken is cooked through.
Transfer fully cooked chicken pieces to large plate lined with paper towels and set aside. Repeat process with any remaining chicken until all chicken has been cooked.

Return skillet to medium heat. If needed, add 1 tablespoon neutral oil to skillet and heat pan until oil is hot and shimmery.
Add 1 tablespoon Szechuan peppercorns, 15 dried Szechuan red chili peppers, 1 large red bell pepper, 1 large green bell pepper, and 1 small white onion to skillet. Stir to incorporate, then sauté vegetables 4 to 5 minutes or until slightly softened.
Add 1 tablespoon minced garlic, 1 teaspoon minced fresh ginger, 3 scallions, and ½ cup unsalted cashews to skillet. Stir to incorporate, then sauté mixture 1 minute.
After 1 minute, return chicken to skillet and stir to incorporate.

Add 3 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 packed tablespoon brown sugar, and 1 teaspoon sesame oil to small mixing bowl. Whisk ingredients together until fully combined.
Pour prepared sauce mixture into skillet. Stir to incorporate, then reduce heat under skillet to medium-low. Simmer mixture 2 to 4 minutes or until sauce has thickened slightly.

Once sauce has thickened, divide szechuan chicken mixture evenly between serving bowls or plates. Serve hot alongside cooked rice if desired.

Unsalted Cashews: You can use unsalted peanuts if you'd prefer, or leave out the nuts completely.
Make it Paleo: Use arrowroot starch instead of cornstarch. Replace the soy sauce with lite tamari or coconut aminos. Replace the brown sugar with coconut sugar.