Sort ingredients
uberjonas
QR Code
Listen
Pdf
Prep the chicken: Slice chicken into thin, ¼-inch thick slices, then cut into 1-inch size pieces. Place in a bowl and toss with sprinkle with cornstarch, soy sauce, and sesame oil, mix well to coat, and Set aside.
Make the stir fry sauce: Whisk the Szechuan Sauce ingredients together in a small bowl (Feel free to do so ahead).
Prep the veggies: Prep any veggies you want to use by cutting them very thinly. If using broccolini, split the stems in half lengthwise or quarters and pull apart the florets so they are small and cook fast and even.
Stir fry: Place everything near the stove because the stir fry will go quickly. Turn your hood on. Heat half the oil in a wok (or large skillet) over medium heat. Give the veggies a quick stir-fry for a few minutes, over medium heat, until tender-crisp, then set them aside. Add the remaining oil and the dried chilies and Szechuan peppercorns, and stir for 15 seconds. Using tongs, add the chicken, spreading it out into a single layer, and cook until golden, then flip the pieces, cooking until the other side is golden, a few minutes on each side. Pour in the Szechuan sauce and simmer for 1-2 minutes. Double-check that your chicken is cooked through.
Add the cooked veggies, scallions and cashews, over medium-high heat, stirring 1 minute or until warmed through, sprinkle with sesame seeds and serve!