The Briny Lemon: Szechuan Chicken Stir-Fry

Szechuan cuisine features bold, spicy, and pungent flavors highlighted with chiles and garlic. Typical Szechuan sauces differ from soy- or sesame-based Asian sauces in that they’re typically tomato based, sometimes using tomato puree or sauce.

Here, I combined tomato paste with sambal oelek (ground fresh chile paste) and then thinned the mixture with a little water to create the tomato base.

It’s also common to find sherry in Szechuan sauces. I didn’t have any on hand, so I substituted red wine with a tasty result. And when the sauce is stir-fried with chiles, garlic, and ginger, real Szechuan fire and savor come to life, turning a simple chicken stir-fry into a boldly flavored, inviting dinner.

Serves 4

Ingredients

2 tbsp tomato paste
2 tbsp water
1 tsp sambal oelek or other ground fresh chile paste
3 tbsp rice vinegar
2 tbsp white sugar
2 tbsp dry red wine
3 tbsp peanut oil, divided
3 red Thai chiles, finely chopped
2 garlic cloves, finely chopped
1/2-inch piece of ginger, peeled and finely chopped
sea salt
2 tbsp cornstarch
1 lb boneless, skinless chicken thighs, cut into thin 1-1/2-inch strips
freshly ground black pepper
1 cup thin diagonally sliced peeled carrot
4 scallions, cut crosswise into 1/2-inch pieces
6 oz thin green beans, cut crosswise into thirds
1/4 cup chopped cilantro leaves
2 cups cooked white rice

Prepared Ingredients

Prepared Chicken Thighs

Preparation

Whisk the tomato paste, water, and sambal oelek in a small bowl. Set aside.
Whisk the vinegar, sugar, and wine in another bowl until the sugar is dissolved. Set aside.

Tomato Paste and Vinegar Mixtures

Heat a wok over medium heat and add 1 tablespoon of peanut oil. Add the chiles, garlic, and ginger and season with salt. Stir-fry 1 minute.
Add the reserved tomato paste mixture and reserved sugar mixture, stirring well to combine. Reduce the heat to low, cover, and simmer 3 minutes.
Pour the sauce into a bowl and set aside. Do not wipe out the wok.

Chile Mixture

Sauce Mixtures Added

Place the cornstarch in a heavy, sealable plastic bag. Dry the chicken of any excess moisture and add to the bag with the cornstarch. Shake well to coat.
Re-heat the wok over medium-high heat and add the remaining 2 tablespoons of peanut oil. Add the chicken and season with salt and pepper. Stir-fry until just cooked through, 8-9 minutes. Use a slotted spoon to transfer to a bowl, leaving oil in the wok.
Add the carrots and stir-fry 2 minutes. Add the scallions and green beans and stir-fry 3 minutes.
Return the chicken to the wok. Add the reserved sauce, stirring well to incorporate. Cook until slightly thickened, about 2 minutes. Remove from the heat and stir in the cilantro leaves.