Sichuan-Style Chili Chicken and Noodles
Ingredients
- 1 poundchicken breast
- 3 tablespoonvegetable oil
- 4 clovesgarlic
- 1 tablespoonfresh ginger
- ¾ teaspoondried red chili flakes
- 3 tablespoonsoy sauce
- 1½ tablespoonrice vinegar
- ½ teaspoonsugar
- 1 cupchicken broth
- 8 ounceegg noodles
- 4 countscallions
- 1 teaspoonsesame oil
Prep
- 01
Mince 4 cloves garlic.
- 02
Grate or mince 1 tablespoon fresh ginger.
- 03
Slice 4 scallions on the bias into 1-inch pieces.
Method
- 01
Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until al dente, drain, and set aside.
- 02
While water heats, slice chicken breast into 1/4-inch-thick strips. Mince garlic and ginger.
- 03
Heat 2 tablespoons vegetable oil in a large skillet over high heat until shimmering. Working in batches if needed, cook chicken 3–4 minutes per side until lightly golden. Transfer to a plate.
- 04
Add remaining 1 tablespoon oil to the pan, lower heat to medium, and cook garlic, ginger, and chili flakes for 1 minute until fragrant.
- 05
Pour in soy sauce, rice vinegar, sugar, and chicken broth. Stir well and bring to a simmer.
- 06
Return chicken to the pan along with cooked noodles. Toss gently for 2–3 minutes until everything is coated and heated through.
- 07
Drizzle with sesame oil, top with chopped scallions, and serve hot.
Spice Tips
For deeper heat, increase chili flakes to 1 teaspoon or add a pinch of cayenne pepper. For numbing warmth (true Sichuan style), add 1/4 teaspoon Sichuan peppercorns, crushed. A splash of hot sauce like Sriracha will bring extra kick without changing the base flavor.