Fiery Szechuan Black Pepper Chicken with Red Chilies

This Fiery Szechuan Black Pepper Chicken with Red Chilies is a bold and spicy dish that brings the heat to your dinner table. The combination of Szechuan peppercorns and dried red chilies creates a unique flavor profile that is both numbing and delicious. Perfect for those who love spicy food, this recipe is quick to prepare and makes for a satisfying meal. Serve it with rice or noodles to balance the heat, and enjoy the vibrant flavors of Szechuan cuisine!

Ingredients:

- 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces

- 2 tbsp vegetable oil

- 1 tbsp Szechuan peppercorns

- 4-5 dried red chilies, whole

- 3 cloves garlic, minced

- 1-inch piece ginger, minced

- 1 bell pepper, sliced (any color)

- 1/2 onion, sliced

- 2 tbsp soy sauce

- 1 tbsp rice vinegar

- 1 tbsp oyster sauce

- 1 tsp sugar

- Salt to taste

- Optional: Chopped green onions for garnish

Directions:

Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the Szechuan peppercorns and dried red chilies, stirring for about 30 seconds until fragrant. Add the minced garlic and ginger, sautéing for another minute until aromatic. Increase the heat to high and add the chicken pieces, cooking until browned and cooked through, about 5-7 minutes. Toss in the sliced bell pepper and onion, stirring for another 2-3 minutes until the vegetables are tender-crisp. In a small bowl, mix together soy sauce, rice vinegar, oyster sauce, sugar, and salt. Pour the sauce over the chicken and vegetables, stirring well to coat everything evenly. Cook for an additional 2 minutes to let the flavors meld. Garnish with chopped green onions if desired. Serve hot with steamed rice or noodles.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 320 kcal per serving | Servings: 4 servings