Recipe: Spicy Szechuan Chicken Stir-Fry

SPICY SZECHUAN CHICKEN STIR-FRY

"The subtle complex Szechuan spice of this dish is ideally partnered by Asian-style noodles or brown rice. Longer marinating of the chicken will intensify the overall flavor."

1 teaspoon Szechuan pepper
2 teaspoon sugar
1 teaspoon salt (or to taste)
3 pounds chicken breast, boneless, skinless, cut into strips
1/4 cup peanut oil, divided use
8 scallions, thinly sliced
1 1/2 inch piece ginger, peeled and minced
3 cups mushrooms, thinly sliced
3 cups bok choy, thinly sliced
2 tablespoons reduced-sodium soy sauce

Combine the Szechuan seasoning, sugar and salt in a zipper-lock bag; add the chicken. Squeeze out the air and seal the bag; turn to coat chicken. Refrigerate, turning the bag occasionally, 15 minutes or longer.

While the chicken is marinating, prepare the vegetables.

Heat a non-stick wok or skillet over high heat until a drop of water skitters. Pour in 1 tablespoon of the oil and swirl to coat the pan, then add the chicken. Stir-fry until the chicken is cooked thru, 1-3 minutes. Remove the chicken from the pan and keep warm.

Return the wok or skillet to the heat. Pour in the remaining oil and swirl to coat the pan, then add the scallions and ginger. Stir-fry until the scallions are softened, about 2 minutes.

Add the mushrooms and stir-fry until the liquid that the mushrooms release has evaporated, 3-4 minutes.

Add the bok choy and stir-fry until wilted, 3-4 minutes.

Add the chicken, water chestnuts, and soy sauce. Stir the mixture gently until heated thru, 3-4 minutes. Serve at once.

Makes 8 servings
Source: Culinary Institute of America's Gourmet Meals in Minutes