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.
- 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
- 1 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
- For sauce, in a small bowl stir together the soy sauce, vinegar, chili paste, and crushed red pepper. Set aside.
- In a large pot cook noodles in boiling lightly salted water for 4 to 6 minutes or until tender. Drain. Set aside.
- 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.
- 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.
- 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.
- Serve immediately over noodles and sprinkle with peanuts.