Szechuan Chicken Recipe

Toss the chicken pieces with soy sauce and cornstarch in a bowl until evenly coated.
Heat 1 tbsp of vegetable oil in a large skillet or wok over medium-high heat. Cook the chicken in batches until golden and cooked through. Remove and set aside.
2. Mix the Sauce:
In a small bowl, whisk together soy sauce, rice vinegar, hoisin sauce, chili paste, sugar, chicken broth, and cornstarch slurry. Set aside.
3. Cook the Aromatics:
Heat 2 tbsp of vegetable oil in the same skillet or wok. Add the Szechuan peppercorns and dried chilies, stirring for 30 seconds until fragrant.
Add the garlic and ginger, cooking for another 30 seconds.
4. Stir-Fry the Vegetables:
Add the bell peppers, broccoli, and onions. Stir-fry for 2-3 minutes until slightly tender but still crisp.
5. Combine Everything:
Return the cooked chicken to the skillet. Pour in the sauce, stirring to coat the chicken and vegetables evenly. Cook for 2-3 minutes until the sauce thickens and everything is heated through.
6. Garnish and Serve:
Top with chopped green onions and serve hot over steamed rice or noodles.
Serving and Storage Tips: