Sichuan Pepper Chicken

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This tasty recipe is from a sichuan restaurant in anshan, china where i taught esl to chinese children.

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Steps

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In a medium bowl , combine the soy sauce , dark soy and cornstarch.

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Whisk to blend well , and add the chicken to the sauce.

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Toss to evenly coat the chicken and set aside for 15 to 20 minutes.

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In a medium bowl , combine the ketchup , stock , chili garlic sauce and sugar.

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Stir to combine and set aside until ready to use.

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Place a wok over high heat and add the vegetable oil to the pan.

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Swirl the wok to be sure to coat well with the oil.

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Add the ginger , garlic , green onions , dried chilies and jalapenos to the wok.

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Cook , stirring often until the garlic is fragrant and the chilies begin to brown , about 20 to 30 seconds.

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Add the chicken , bell peppers and onions to the pan and stir-fry until the chicken is no longer pink , about 4 to 5 minutes.

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Add the sauce to the pan and bring to a boil , being sure to toss well in order to coat all the chicken and vegetables evenly , about 1 to 2 minutes.

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Sprinkle the sesame seeds , sesame oil and cilantro into the pan and toss to combine.

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Ingredients

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soy sauce, dark soy sauce, cornstarch, boneless chicken breasts, ketchup, chicken broth, chili-garlic sauce, sugar, vegetable oil, ginger, garlic, green onions, dried red chilies, jalapeno, red bell pepper, yellow onion, toasted sesame seeds, sesame oil, fresh cilantro