1lbboneless chicken breast500 g, cut into thin stripes along the grains
1tablespoonred chili paste
1tablespoonblack bean sauce
½cupcubed red bell pepper
2tablespoonsChinese cooking wineoptional
salt & pepperto taste
2tablespoonschopped green onions
1teaspoontoasted sesame seeds
Heat vegetable oil in a pan or a wok over high heat.
Once the oil is hot, add garlic, ginger, Sichuan peppercorns(optional), whole dry red chilies, and white part of scallions, and saute for a minute.
Toss the chicken slices with cornstarch and add it to the pan.
Fry on high heat for 4-5 minutes.
Add red chili paste, black bean sauce, broccoli florets, and red bell pepper to the pan and cook for a minute.
Now add Chinese cooking wine, rice vinegar, sesame oil, salt, and pepper to taste and mix everything well.
Garnish the chicken with chopped green onions and toasted sesame seeds. Serve hot with steamed rice or noodles.
Do not overcrowd the pan while stir-frying otherwise the chicken will steam instead of searing.You can adjust the amount of spiciness in the dish by increasing the quantity of chili paste.I like to add chicken without pan-frying, but if you need a crispy texture, coat the chicken with cornstarch and pan fry before mixing with other ingredients.You can add other veggies like water chestnut, mushrooms, baby corn, celery, snow peas, zucchini, and bamboo shoots.Add nuts like cashew nuts, or peanuts for a nice crunchDo not overcook the chicken, otherwise, it will become chewy.To make a saucy version of this, mix 1 teaspoon cornflour in ½ cup chicken broth and add it at the end of cooking. Cook for another 2-3 minutes and serve.