Ingredients

The following ingredients have 4 Servings
  • 1/4 cup vegetable oil
  • 1 pound boneless skinless chicken breasts (cut into 1 inch pieces)
  • 1/4 cup corn starch
  • 1/2 cup yellow onion (cut into 1/2 inch pieces)
  • 1 red bell pepper (cut into 1 inch pieces)
  • 1 green bell pepper (cut into 1 inch pieces)
  • 25 small dried red chilies
  • 1 tablespoon sichuan peppercorns (optional)
  • 1 1/2 teaspoons minced garlic
  • 1 teaspoon minced ginger
  • salt and pepper to taste
  • 3 tablespoons low sodium soy sauce
  • 1 1/2 tablespoons hoisin sauce
  • 1 tablespoon sesame oil
  • 1 1/2 tablespoons brown sugar
  • 1 tablespoon corn starch
  • 1/4 cup chicken broth

Instruction

  • Place the chicken in a bowl with the corn starch and salt and pepper to taste. Toss to combine. Heat the vegetable oil in a large pan over high heat.
  • Place the chicken in a single layer in the pan. Cook for 3-4 minutes per side until golden brown. You may have to do this step in batches.
  • Remove the chicken from the pan. Cover to keep warm.
  • Add the onion and red and green bell peppers to the pan. Stir in the chilies and sichuan peppercorns. Cook for 3-4 minutes or until vegetables are softened.
  • Add the garlic and ginger to the pan; cook for an additional 30 seconds. Return the chicken to the pan with the vegetables.
  • While the chicken and vegetables are cooking, make the sauce. Whisk together all of the sauce ingredients in a small bowl.
  • Add the sauce to the chicken mixture and bring to a boil; cook for 30 seconds to 1 minute, or until sauce is just thickened. Serve immediately.