Diced Chicken & Baby Shrimp Szechuan Style

Ingredients:

Bite-sized chicken breasts, diced

Baby shrimp, peeled and deveined

Szechuan peppercorns

Garlic, minced

Ginger, grated

Oyster sauce or soy sauce

Chili sauce

Sesame oil

Green onions, chopped for garnish

Sauce:

Tomato paste

Shaoxing wine or rice wine

Cornstarch mixed with water or broth

Chili oil or sriracha sauce for garnish

To Prepare:

1. Marinate the meat: Combine diced chicken breast and baby shrimp with Szechuan peppercorns, garlic, ginger, oyster sauce, chili sauce, and sesame oil. Toss to coat. Refrigerate for 30 minutes or up to 2 hours.

2. Brown the meat: Heat a wok or large skillet over medium-high heat. Add the chicken and shrimp, and cook until browned, about 5 minutes. Remove from the pan.

3. Make the sauce: In the same pan, add tomato paste and Shaoxing wine or rice wine. Cook, stirring, for 1 minute. Add cornstarch mixture and cook until thickened.

4. Assemble the dish: Return the chicken and shrimp to the pan. Add the sauce and chili oil or sriracha sauce to taste. Toss to combine. Garnish with green onions.

Flavor Profile:

Spicy
Szechuan peppercorns and chili sauce add a spicy kick.

Savory
Oyster sauce, tomato paste, and ginger create a savory base.

Umami
Soy sauce and oyster sauce contribute to the umami flavor.

Spicy-sweet
The addition of chili sauce or sriracha sauce adds a touch of sweetness to balance out the spice.

Tips:

Serve with steamed white rice or egg fried rice.

For a vegetarian version, omit the meat and add additional vegetables to the sauce, such as mushrooms or tofu.

If you can't find Szechuan peppercorns, you can substitute with black pepper or Sichuan pepper blend.

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Diced Chicken & Baby Shrimp Szechuan Style