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Szechuan cuisine, hailing from the southwestern province of China, is renowned for its bold flavors and vibrant dishes that tantalize the taste buds. Characterized by the liberal use of spices, particularly the fiery Szechuan peppercorns and a variety of chilies, this culinary tradition offers a sensory experience filled with heat, aroma, and complexity. Among the myriad of enticing recipes that this cuisine has to offer, Spicy Szechuan Black Pepper Chicken stands out as a perfect embodiment of these elements—a delightful balance of spice and savory notes that elevates chicken to new heights.

Black Pepper Chicken

Elevate your dinner with this Spicy Szechuan Black Pepper Chicken! Packed with bold flavors, this dish features tender chicken marinated in soy sauce and cornstarch, then stir-fried with vibrant veggies and seasoned with crushed black pepper and aromatic garlic and ginger. Drizzled with a zesty Szechuan sauce, it's perfect over steamed rice or noodles. Quick to make and perfect for spice lovers, this recipe serves four and is sure to impress!
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Ingredients
  

1 lb boneless, skinless chicken thighs, cut into bite-sized pieces

2 tablespoons soy sauce

1 tablespoon cornstarch

2 tablespoons vegetable oil

1 tablespoon black peppercorns, coarsely crushed

1 tablespoon ginger, minced

3-4 cloves garlic, minced

1 small onion, sliced

1 bell pepper, sliced (red or green)

2-3 green onions, chopped

1 tablespoon Szechuan chili sauce (adjust for heat)

1 tablespoon rice vinegar

1 tablespoon honey

Salt to taste

Instructions
 

Marinate the Chicken: In a bowl, combine the chicken pieces with soy sauce and cornstarch. Mix well and let it marinate for at least 30 minutes.

    Prepare the Sauce: In a separate bowl, mix the Szechuan chili sauce, rice vinegar, honey, and a pinch of salt. Set aside.

      Cook the Chicken: Heat the vegetable oil in a large pan or wok over medium-high heat. Add the marinated chicken and stir-fry until golden brown and cooked through, about 5-7 minutes. Remove chicken from the pan and set aside.

        Sauté Vegetables: In the same pan, add the crushed black peppercorns, ginger, and garlic. Stir-fry for about 30 seconds until fragrant. Add the sliced onion and bell pepper; sauté for an additional 2-3 minutes until the vegetables are tender.

          Combine and Finish: Return the cooked chicken to the pan with the sautéed vegetables. Pour the sauce over the mixture and stir well to combine, cooking for another 2-3 minutes to heat through.

            Garnish: Sprinkle chopped green onions on top before serving.

              Serve: Serve hot over steamed rice or with stir-fried noodles.

                Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 4 servings