Erica’s Sichuan Style Chicken

Name: Erica’s Sichuan Style Chicken
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Cuisine: Asian, Chinese
Ingredients: 240g Chicken Breast sliced; 0.25 tsp baking soda; 1 tsp avocado oil; 1 tsp corn starch; 1/4 tsp chicken powder; 1 tsp Soy sauce; 1 tsp Water; Pinch of Sugar; Pinch black or white Pepper; 1 tbsp soy sauce; 1 tbsp black vinegar; 2 tbsp water; 1 tsp sugar; 0.5 tsp Cornstarch; 1 tsp chili crisp; .5 tsp Gochugaru; 0.5 tsp chili oil; 1 garlic clove minced; 1 Shallot chopped; 2 mini sweet pepper sliced

5 steps

Prep:40minCook:10min

Light heat version of Sichuan flavours with chicken and sweet peppers

Updated at: Fri, 05 Dec 2025 06:30:50 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories291 kcal (15%)

Total Fat15.4 g (22%)

Carbs10 g (4%)

Sugars4.5 g (5%)

Protein26.9 g (54%)

Sodium1030.7 mg (52%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

Instructions

Step 1

Tenderize Chicken (10 minutes) 1. Toss chicken with ¼ tsp baking soda. 2. Let sit 15 minutes 3. QUICKLY rinse under cold water. 4. Pat very dry with paper towel.

baking soda¼ tsp

Step 2

Velvet with marinade: 1) Mix until creamy. 2) Rest 15 minutes (while you prep veggies or heat pan).

avocado oil1 tsp

corn starch1 tsp

chicken powder¼ tsp

soy sauce1 tsp

water1 tsp

sugar

black Pepper

Step 3

Sear Chicken - Heat pan very hot, add 1 tablespoon oil. - Add chicken: • Spread pieces out. • Cook 1 minute untouched. • Flip and cook 30–45 seconds until just white (not fully cooked). • Remove from pan.

Step 4

Stir-fry the Peppers & Shallots - Add 1 tsp oil - Add sliced peppers and shallots - High heat 2 minutes until charred - Pinch of salt - Optional splash of water (1–2 tsp)

Step 5

Combine - Add sauce to peppers - Stir 20–30 sec until glossy - Add chicken back - Toss 30–45 sec - DONE