Spicy Sichuan Chicken (La Zi Ji) Fiery Sichuan Dry-Fried Chicken with Chilies and Peppercorns Ingredients: 1.5 lbs boneless chicken thighs, cut into 1-inch cubes 1 tablespoon Shaoxing wine 1 teaspoon soy sauce 1/2 teaspoon salt 1/2 teaspoon white pepper 1 tablespoon cornstarch 1/2 cup dried red chilies (mild to hot, depending on preference) 1 tablespoon Sichuan peppercorns 4 cloves garlic, sliced 1 inch ginger, sliced 2 scallions, chopped Oil for deep frying Directions: In a bowl, marinate the chicken with Shaoxing wine, soy sauce, salt, white pepper, and cornstarch for 15–20 minutes. Heat enough oil in a wok or deep skillet to deep fry. Once hot (about 350°F/175°C), fry the marinated chicken in batches until golden and crispy. Drain on paper towels. Remove excess oil from the wok, leaving about 1 tablespoon. Reheat and stir-fry Sichuan peppercorns for 10 seconds until fragrant. Add dried red chilies, garlic, and ginger. Stir-fry for 30–40 seconds until aromatic. Add the fried chicken and toss everything together for 1–2 minutes. Sprinkle with chopped scallions before serving. Enjoy hot with steamed rice or as part of a shared meal. Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes Kcal: 420 kcal | Servings: 4 servings #sichuanchicken #laziji #spicychinesefood #dryfriedchicken #sichuankitchen #chinesehotdish #crispychickenbites #authenticchinese #hotandnumbing #peppercornchicken #spicyrecipes #wokcooking #chinesetakeoutstyle #spicyasianfood #fireinchicken #szechuanflavors #deepfriedchicken #redchiliheat #scallionchicken #hotchickenalert Craving something bold? Spicy Sichuan Chicken (La Zi Ji) is an explosion of heat and flavor—crispy chicken tossed with chilies and peppercorns!

Restaurant-Style Beef and Broccoli Classic Restaurant-Style Beef and Broccoli with Savory Garlic Sauce Ingredients: 1 lb flank steak or sirloin, thinly sliced against the grain 3 cups broccoli florets 3 tablespoons soy sauce 2 tablespoons oyster sauce 1 tablespoon hoisin sauce 1 tablespoon cornstarch 1/2 cup beef broth or water 2 tablespoons vegetable oil 3 cloves garlic, minced 1 teaspoon fresh ginger, grated 1 tablespoon brown sugar 1 teaspoon toasted sesame oil Cooked white or jasmine rice, for serving Directions: In a bowl, toss the sliced beef with 1 tablespoon soy sauce and 1 tablespoon cornstarch. Set aside for 10 minutes. Mix together soy sauce, oyster sauce, hoisin sauce, beef broth, brown sugar, and sesame oil in a small bowl. Set aside as sauce mixture. Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Stir-fry broccoli for 3-4 minutes until crisp-tender. Remove and set aside. Add remaining oil to the pan. Stir-fry beef until browned and cooked through, about 2-3 minutes. Remove beef. In the same pan, add garlic and ginger and cook for 30 seconds until fragrant. Return beef and broccoli to the pan, pour in sauce mixture, and toss to coat evenly. Cook for 1-2 minutes until sauce thickens slightly. Serve immediately over steamed rice. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 420 kcal | Servings: 4 servings #beefandbroccoli #restaurantstyle #asiancooking #stirfryrecipes #beefdinner #quickmeals #homemadechinese #garlicginger #healthyfamilymeals #easyweeknightdinner #savorysauce #flanksteakrecipes #veggielovers #wokcooking #dinnerinspiration #chinesetakeout #saucybeef #broccolirecipes #mealprepideas #fastdinner Recreate your favorite takeout at home with this Restaurant-Style Beef and Broccoli! 🥦🥩 Savory, tender beef with crisp broccoli and a mouthwatering garlic sauce.