Uncle A’s Sichuan Chicken Stir Fry
by Anthony Solimini
Uncle A’s Sichuan Chicken Stir Fry!
Cut up some chicken breast or chicken thighs into small pieces. I prefer chicken thighs. For me, much tastier!
Marinate the chicken in some salt, hoisin sauce, corn starch and Shaoxing cooking wine for about an hour.
In a wok/pan put a 1/4 cup of oil and brown the chicken.
Remove the chicken from the oil and set aside.
In the same pan, add the chopped garlic, chopped dried chilis and Sichuan Peppercorns. Let that get nice and hot and crispy. About one minute! Medium heat!
Add the chicken back in the pan and stir for another 1 minute.
Serve over rice or vegetables!
Enjoy! And……. Keep laughing!
Ingredients
Chicken thighs, skin-on
Marinade:
1/2 teaspoon salt
1 teaspoon Hoisin
2 tbsps of Shaoxing cooking wine
2 teaspoons cornstarch
To Stir-Fry:
1/4 cup oil (not olive! Use peanut or vegetable)
2, or 6, cloves garlic
10, or 30, dried red chiles sliced thin. Seeds if you want heat!
2 teaspoons, or 3, whole Sichuan peppercorn