Ingredients:
1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
2 tbsp soy sauce
1 tbsp cornstarch
1 tbsp rice vinegar
2 tbsp vegetable oil
6-8 dried red chilies, chopped
1 red bell pepper, sliced
1 green bell pepper, sliced
3 cloves garlic, minced
1-inch piece ginger, grated
½ tsp red pepper flakes (optional, for extra heat)
1 tbsp Szechuan peppercorns, lightly crushed
1 tbsp hoisin sauce
1 tbsp oyster sauce
1 tbsp honey
1 tbsp chili garlic sauce
½ cup chicken broth
1 tsp sesame oil
1 tbsp green onions, chopped (for garnish)
1 tbsp sesame seeds (for garnish)
Cooked jasmine rice, for serving
Directions:
In a bowl, toss the chicken with soy sauce, cornstarch, and rice vinegar. Let marinate for 15 minutes.
Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry for 4-5 minutes until golden brown. Remove and set aside.
Add the remaining oil to the pan. Stir-fry the dried chilies, Szechuan peppercorns, and red pepper flakes for 30 seconds until fragrant.
Stir in the bell peppers, garlic, and ginger. Cook for 2-3 minutes until slightly softened.
Return the chicken to the pan and add hoisin sauce, oyster sauce, honey, chili garlic sauce, and chicken broth. Stir well to coat everything evenly.
Cook for another 2-3 minutes until the sauce thickens. Stir in sesame oil.
Garnish with green onions and sesame seeds. Serve hot over jasmine rice.
Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 350 kcal | Servings: 4 servings
