Mapo Chicken
- 2 teaspoons cornstarch
- 1/2 cup homemade or store-bought low sodium chicken broth
- 4 teaspoons Sichuan peppercorns
- 1/4 cup vegetable oil
- 5 garlic cloves, grated (about 1 1/2 tablespoons)
- 1-inch piece ginger, grated (about 1 tablespoon)
- 1 1/2 pounds boneless, skinless, chicken breast and dark meat, cut into 3/4-inch cubes
- 2 tablespoons fermented chili bean paste
- 1 teaspoon Chinese ground chili powder
- 2 tablespoons Shaoxing wine
- 1 tablespoon soy sauce
- 1/4 cup chili oil
- 1 bunch green onions, sliced, divided
- 4 cups cooked rice to serve on side
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Fermented chili bean paste (2 tablespoons)
- Ginger (1 1-inch piece)
- Green onions (1 bunch)
- Meat
- 1 1/2 pounds boneless, skinless, chicken breast and dark meat, boneless skinless (3 cut into 4-inch cubes)
- Canned Goods
Chicken broth, homemade or store-bought low sodium (1/2 cup)
- Condiments
- Soy sauce (1 tablespoon)
- Cooking & Baking
- Chili oil (1/4 cup)
- Chinese ground chili powder (1 teaspoon)
- Cornstarch (2 teaspoons)
- Garlic cloves, grated (about 1 1/2 tablespoons) (5)
- Sichuan peppercorns (4 teaspoons)
- Vegetable oil (1/4 cup)
- Pasta & Grains
- Rice to serve on side, cooked (4 cups)
- Beer, Wine & Liquor
- Shaoxing wine (2 tablespoons)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published January 17, 2013 (1 month ago).
48 people saved this recipe.
