Szechuan Chicken and Vegetables

Chicken is probably one of the most versatile meats ever. Because it doesn’t have a strong flavor of its own, it lends itself to just about any recipe or dish around, no matter where it is from or what type of spices or sauces you use or how you cook it.

Prior to the 16th century, when chili peppers arrived from the Americas via trade routes, Szechuan, or Sichuan, cooking techniques were not known for being particularly spicy. Their foods were recognized more for the use of ginger, mustard, and native Sichuan peppercorns for flavor.

Szechuan (or Sichuan) food is not a separate category from Chinese food; rather, it is one of the major regional styles of Chinese cuisine. While general Chinese food encompasses many mild, sweet, or seafood-heavy regional styles (like Cantonese), Szechuan food comes from southwestern China and is famous for being bold, hot, and spicy.  There are four major groupings of Chinese food, each with its own unique personality and signature traits. They are Lu cuisine (Shandong), Chuan cuisine (Sichuan), Yue cuisine (Cantonese), and Huaiyang cuisine (representing Jiangsu). These styles historically represent North, West, South, and East China. Szechuan foods are by far the spiciest type of Chinese foods, and can become “addictive” where you want to eat more and more because of the food ma la effect from the Szechuan peppers. They create a tingling, electric numbness due to the sensory combination of the chili heat and burn. This reaction tricks the brain into registering mild pain, which triggers a rush of feel-good endorphins and dopamine, making you crave bite after bite. Szechuan peppercorns contain a molecule called hydroxy-alpha-sanshool, that blocks touch receptors on your tongue, causing a buzzing, vibrating, carbonated sensation like a 9-volt battery.
 

Szechuan Chicken and Vegetables

We had a Costco rotisserie chicken that I sliced and used to make some Szechuan chicken and vegetables. Szechuan cooking is known for its distinctive highly seasoned and peppery flavors. I didn’t have specific Szechuan peppers, and I did not make our chicken nearly as spicy as it would be traditionally, but it still had a nice little kick to it. Costco rotisserie chicken is a miracle in and of itself, but that is a whole other story. Larry thinks I should do an e-cookbook on different recipes using Costco rotisserie chicken. 🙂

Of course I used a recipe as my guide, then went off and did my own thing too, just like I always do. I added a lot more vegetables to mine. The original recipe only called for zucchini.

1-1 1/2 lbs chicken, sliced into strips

1 zucchini, cut into thin strips

1/2 yellow crookneck, slicked into thin strips

1/2 red bell pepper, sliced into thin strips

1 cup mushrooms, sliced

4 green onions, sliced

1/2 cup chicken broth

2 tsp cornstarch

2-3 tsp garlic

2-3 tsp ginger

2 tsp soy sauce

2 tsp rice vinegar

1/4 tsp red pepper flakes

2 tsp sugar

2 tsp white wine vinegar or Prosecco vinegar

1 TBSP crunchy garlic in sauce

toasted sesame seeds

oil for cooking

In a large skillet or wok, cook the chicken in hot oil, unless you are starting with cooked chicken like I did, then skip this step.

Cook the vegetables, garlic and ginger for about 2-3 minutes.

Add the cooked chicken to the vegetables (save some of the sliced green onions) and mix together well, then add the soy sauce, rice vinegar, peppers, sugar and white vinegar. Continue to cook for an additional 1-2 minutes, stirring constantly.

Combine the chicken broth and the cornstarch and mix together well, then add to the chicken and vegetable mixture. Cook for an additional 1-2 minutes again, or just until it starts to thicken. Right before serving, add the crunchy garlic and stir into the mixture.

Serve over cooked rice, then top with the remaining green onions, toasted sesame seeds and a tiny dollop of the crunchy garlic. I also served some gyoza on the side, with a chilled Albarino to complete the meal. Delicious!

Life is short. Enjoy it while you can and make the most out of everyday. Live life to the fullest. Have a great day and make everyday great. ‘Til next time.