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Spicy Szechuan Chicken Chow Mein: Authentic Bold Heat Recipe

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Embark on a culinary adventure with this Spicy Szechuan Chicken Chow Mein, bursting with authentic flavors and bold heat. This dish combines tender chicken, vibrant vegetables, and chewy noodles in a rich, savory sauce that will awaken your taste buds.

Ingredients

  • Chow Mein Noodles
  • Chicken Thighs
  • Szechuan Peppercorns
  • Dried Red Chilies
  • Szechuan Chili Bean Paste (Doubanjiang)
  • Fresh Ginger
  • Garlic
  • Scallions
  • Light Soy Sauce
  • Dark Soy Sauce
  • Non-alcoholic rice vinegar substitute (like apple cider vinegar or white vinegar mixed with a pinch of sugar)
  • Sugar
  • Cornstarch
  • Chicken or Vegetable Broth
  • Sesame Oil
  • Shredded Cabbage
  • Julienned Carrots
  • Sliced Bell Peppers (red or green)
  • Bean Sprouts

Instructions

  1. Prep Your Ingredients: Slice your chicken thighs into thin strips. In a medium bowl, combine the chicken with 1 tablespoon of light soy sauce, 1 teaspoon of a non-alcoholic rice wine substitute (like chicken broth), ½ teaspoon of sugar, and 1 teaspoon of cornstarch. Mix well and set aside for at least 15-20 minutes while you prep everything else.
  2. Cook Noodles: Bring a large pot of water to a rolling boil. Add your chow mein noodles and cook according to package directions until just al dente. Drain immediately, rinse with cold water to stop cooking, and toss with a tablespoon of sesame oil to prevent sticking. Set aside.
  3. Make the Sauce: In a small bowl, whisk together 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of non-alcoholic rice vinegar substitute, 1 teaspoon of sugar, ½ teaspoon of ground Szechuan peppercorns, and 2 tablespoons of chicken or vegetable broth. Stir well and set aside.
  4. Chop Aromatics & Veggies: Mince your ginger and garlic. Slice your scallions, separating the white and green parts. Shred your cabbage and carrots, and slice your bell peppers.
  5. Toast Szechuan Peppercorns & Chilies: Heat a dry wok or large skillet over medium heat. Add 1 tablespoon of whole Szechuan peppercorns and about 10-15 dried red chilies. Toast for 1-2 minutes until fragrant. Remove half of the peppercorns and chilies, then add 1 tablespoon of cooking oil to the wok.
  6. Cook Chicken: Increase heat to high. Add the marinated chicken to the wok in a single layer. Let it sear undisturbed for about 1-2 minutes until browned, then stir-fry until mostly cooked through. Remove the chicken from the wok and set aside.
  7. Aromatic Base: Add another tablespoon of oil to the hot wok if needed. Add the minced ginger, garlic, and the white parts of the scallions. Stir-fry for about 30 seconds until fragrant.
  8. Build the Flavor: Add 2 tablespoons of Szechuan chili bean paste to the wok. Stir-fry for 1 minute, allowing it to cook out and release its aroma.
  9. Stir-fry Vegetables: Add the shredded cabbage, carrots, and bell peppers to the wok. Stir-fry for 2-3 minutes until they start to soften but still retain some crunch.
  10. Combine & Toss: Return the cooked chicken to the wok. Add the cooked noodles and the prepared sauce. Using tongs, toss everything vigorously for 2-3 minutes, ensuring the noodles are fully coated and heated through. Add the bean sprouts and the reserved toasted Szechuan peppercorns and chilies, tossing for another minute.
  11. Serve Immediately: Garnish with the green parts of the scallions. Serve your Spicy Szechuan Chicken Chow Mein piping hot and enjoy!

Nutrition

Keywords: For the best flavor, use a well-seasoned wok over high heat. Prepare all ingredients beforehand as stir-frying is quick. Adjust the heat by adding more or fewer dried chilies according to your preference.

Find it online: https://softtasty.com/spicy-szechuan-chicken-chow-mein-authentic-bold-heat-recipe/