So much flavor can be achieved in Chinese recipes and still be healthy. My Sichuan Chicken comes together so easily.
CHINESE RECIPE DEVELOPMENT METHODOLOGYJump to Recipe
Creating Chinese recipes can really be easy. So many of them follow the same steps as used in this recipe. The recipes begin with marinating the protein which also tenderizes the meat. After the protein has sat for a while, it is cooked, browned in the wok. It is mostly cooked through. The final cooking will occur when the whole dish is combined.
The protein is removed from the pan and then the vegetables are sautéed. The vegetables can be left in the pan or removed as the sauce is developed. A lot of the sauces, include corn starch so that as it is heated, it becomes thicker. The dish is then completed by combining the protein with the veggies and sauce finishing the cooking of the protein.
Why do I like Chinese recipes and maybe why you should to:
- It is cooked in one pan – the wok
- It can contain a lot of veggies (got to get your veggies)
- It has a sauce
- The prep can be done ahead of time
- It is really good as leftovers
The cast of characters.
Developing the Sichuan Chicken.
The Healthy Sichuan Chicken plated.
Healthy Sichuan Chicken
My Healthy Chinese Chicken has so much flavor and is easy to make. Chinese recipes follow the same methodology for the majority of recipes.
- 8 Whole Chicken thighs cut in 1" cubes
- 2 Whole Red bell peppers cut in 1" cubes
- 2 Whole Yellow bell peppers cut in 1" cubes
- 1 Whole Green bell peppers cut in 1" cubes
- 2 Cloves Garlic minced
- 2 Inches Ginger grated
- 8 Whole Arbol chilies
- 1 Whole Medium onion diced
- 1 Tbsp Brown sugar
- 1 Tbsp Sichuan peppercorn
- 1 Tsp Ground Chinese chili powder
- 2 Tbsp Hoisin
- 1 Tbsp Gluten free soy sauce
- 1/2 Cup Chicken stock
- 1 Tsp Salt
- 1 Tsp Black pepper
- 2 Tbsp Corn starch divided
- 2 Tbsp Vegetable oil divided
Begin by taking the cubed chicken and dredge with 1 tbsp of the corn starch. Set aside for 30 minutes.
Next, heat a tbsp of oil in the wok on high heat. Once hot, add in the chicken and brown on all sides. Cook in batches and set aside.
Mix the sauce ingredients and set aside. (brown sugar, hoisin, soy sauce and chicken stock)
Add in the remaining oil, and add the veggies. Sauté for 3 minutes. Add in the peppercorns followed by the garlic. Mix well and cook for 1 minute. Pour in the sauce and simmer for 2 minutes. Add back in the chicken and simmer for 2 minutes. Combine 2 tbsp of cold water with 1 tbsp of corn starch. Add the mixture to the wok and cook for 1 – 2 minutes so the sauce will thicken.
Serve over white rice. Enjoy!