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Szechuan cuisine is a style of Chinese cuisine originating in the Sichuan Province of southwestern China that has bold flavors, particularly the pungency and spiciness resulting from liberal use of garlic and chili peppers.

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into 3/4-inch pieces
  • 2 cups fresh edamame beans, removed from their skins
  • 1/4 cup soy sauce
  • 2 tablespoons vinegar
  • 1 teaspoon chili paste
  • teaspoon crushed red pepper (or more to desired spice)
  • 5 ounces cooked Chinese egg noodles
  • 1 tablespoon peanut oil
  • 3 large cloves garlic, minced
  • 1 large red pepper bell, chopped
  • 2 green onions, sliced
  • 1/4 cup coarsely chopped peanuts
  • Dash of cayenne pepper

Preparation

  1. For sauce, in a small bowl stir together the soy sauce, vinegar, chili paste, and crushed red pepper. Set aside.
  2. In a large pot cook noodles in boiling lightly salted water for 4 to 6 minutes or until tender. Drain. Set aside.
  3. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Stir-fry the garlic in hot oil for 15 seconds. Add the edamame beans, chopped red bell pepper, and green onions; stir-fry for 1 to 2 minutes or until crisp-tender. Remove the vegetables from the wok.
  4. Add chicken to the hot wok. Sprinkle with cayenne pepper for extra spice. Stir-fry for 4 to 8 minutes or until no pink remains.
  5. Add the sauce to the wok. Add the cooked vegetables. Stir ingredients together to coat with sauce. Cook and stir about 1 minute more or until heated through.
  6. Serve immediately over noodles and sprinkle with peanuts.

JKM

 

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