Sichuan Chicken

How to prepare sichuan chicken

1. Cut the chicken breast into thin strips. Put the cornstarch in a bag, then add the strips. Shake well.
2. Heat the oil in a wok and add the chicken strips, shaking off the excess cornstarch. Stir-fry over high heat until cooked.
3. For the sauce: in a cup mix the oyster sauce, soy sauce, ginger, and orange juice with 1/2 cup water. Separately dissolve the cornstarch in 2 tablespoons of cold water.
4. Remove the chicken from the wok and also remove a few tablespoons of oil if too much remains. Leave just a little at the bottom of the wok.
5. Add to the wok the onion and garlic sliced, the dried hot peppers broken into 2-3 pieces (if you want the dish to be extra spicy leave the seeds, otherwise shake some of them out) and the Sichuan peppercorns. Stir-fry quickly, about 1 minute.
   * if using fresh hot peppers, cut them into rounds and leave the seeds
   ** taste the Sichuan peppercorns and if you like the aroma you feel when you crack a grain between your teeth, leave the grains whole in the dish, as I did; if however the aroma seems too strong, toast the peppercorns in a dry pan until fragrant, then grind them in a spice grinder until powdery; use only 1/4 teaspoon of ground pepper in the dish; you can store the rest in a sealed jar
7. Add the sauce prepared in the cup and bring to a boil. Add the dissolved cornstarch and stir until it thickens. Turn off the heat and add the chicken strips back to the wok. Mix well. Taste for salt and add if needed.
8. Sprinkle with peanuts and green onion cut into rounds.
9. Serve with boiled basmati rice.

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