Spicy Szechuan Chicken and Tomato Stir-Fry with Crispy Rice
Imagine vibrant hues dancing on your plate: tender slices of chicken breast glistening in a fiery Szechuan sauce, interspersed with juicy Roma tomatoes and crisp-tender red bell peppers The aroma is intoxicating a complex blend of chili oil, ginger, and toasted sesame The chicken is succulent and slightly spicy the vegetables retain their freshness and crunch The crispy jasmine rice provides a delightful textural contrast a perfect canvas for soaking up the flavorful sauce This stir-fry is an adaptation of a family recipe passed down through generations each ingredient carefully chosen to evoke a sense of warmth and nostalgia It's a culinary journey to the heart of Szechuan cuisine a memorable dish that satisfies both the palate and the soul
Ingredients
- •1.5 lbs Organic Chicken Breast, thinly sliced
- •3 Roma Tomatoes, diced
- •1 Red Bell Pepper, thinly sliced
- •2 cups Jasmine Rice, cooked
- •2 tablespoons Soy Sauce
- •1 tablespoon Rice Vinegar
- •1 tablespoon Cornstarch
- •2 tablespoons Szechuan Peppercorns
- •2 cloves Garlic, minced
- •1 inch Ginger, minced
- •2 tablespoons Chili Oil
- •1 tablespoon Sesame Oil
- •1 teaspoon Sugar
- •1/2 teaspoon Salt
- •1/4 cup Chicken Broth
- •Optional: Green Onions, chopped for garnish
- •Optional: Sesame Seeds, toasted for garnish
Dietary Info
Instructions
- 1
First prepare the chicken marinade In a bowl combine soy sauce rice vinegar cornstarch and a pinch of salt Marinate the chicken for at least 15 minutes
- 2
While the chicken marinates toast the Szechuan peppercorns in a dry skillet over medium heat for about 2-3 minutes until fragrant Transfer to a mortar and pestle or spice grinder and grind coarsely
- 3
In a wok or large skillet heat the chili oil and sesame oil over high heat Add the marinated chicken and stir-fry until browned and cooked through about 5-7 minutes Remove the chicken from the skillet and set aside
- 4
Add the minced garlic and ginger to the skillet and stir-fry for about 30 seconds until fragrant Add the diced tomatoes and sliced red bell pepper and stir-fry for 3-4 minutes until slightly softened
- 5
Add the ground Szechuan peppercorns sugar salt and chicken broth to the skillet Bring to a simmer and cook for 2-3 minutes until the sauce thickens slightly
- 6
Return the cooked chicken to the skillet and toss to coat with the sauce Cook for another 1-2 minutes until heated through
- 7
To make the crispy rice spread the cooked jasmine rice in a thin layer on a baking sheet Bake in a preheated oven at 350°F (175°C) for about 15-20 minutes or until the rice is crispy and golden brown Alternatively pan-fry the cooked jasmine rice in 1-2 tablespoons of oil over medium heat until golden and crispy
- 8
Serve the Szechuan chicken and tomato stir-fry over the crispy jasmine rice Garnish with chopped green onions and toasted sesame seeds if desired
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