Sichuan Chicken (Szechuan Chicken)

Slice the chicken breast into thin, bite-sized strips. If the meat is slightly chilled, it will be much easier to cut evenly. In a bowl, combine the chicken with the soy sauce, cornstarch, salt, and 1 tablespoon of oil. Mix well and let it marinate for 15–20 minutes.

Meanwhile, cook the rice according to the package instructions. Cut the onion into large chunks, the carrot into thin batons, the hot pepper into thin rings, and the bamboo shoots into bite-sized pieces. Finely chop the garlic and grate the fresh ginger.

To prepare the sauce, whisk together the water, soy sauce, rice vinegar, sugar, chili paste, and black pepper. In a separate small bowl, mix the cornstarch with the cold water until smooth.

Heat a wok or a large frying pan over high heat. Add the oil and stir-fry the chicken for 2–3 minutes, just until lightly browned. Remove it from the pan and set aside.

Using the same wok, briefly stir-fry the garlic, ginger, and dried chili for about 30 seconds until fragrant. Add the onion, carrot, hot pepper, and bamboo shoots, then cook over high heat for another 2–3 minutes, keeping the vegetables slightly crisp.

Return the chicken to the wok and pour in the prepared sauce. Bring it to a gentle boil, then gradually stir in the cornstarch slurry. Continue cooking for 1–2 minutes, stirring constantly, until the sauce thickens and evenly coats the chicken and vegetables.

Serve immediately with freshly cooked steamed rice.