Almost Ma Po Chicken

6
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In

Recipe: #38484

April 13, 2022



"This spicy Sichuan dish gets its heat from Sichuan peppercorns. In this version, from the Chicago Tribune, chicken and green beans take the place of the more traditional tofu and pork. Can be served in lettuce cups, or over rice or noodles."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (284.1 g)
  • Calories 454.1
  • Total Fat - 9.6 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 272.2 mg
  • Sodium - 197 mg
  • Total Carbohydrate - 55.3 g
  • Dietary Fiber - 14 g
  • Sugars - 5.4 g
  • Protein - 38.8 g
  • Calcium - 212 mg
  • Iron - 8.9 mg
  • Vitamin C - 13.9 mg
  • Thiamin - 0.8 mg

Step 1

Heat oil in a large skillet on medium-high. Add chicken, sprinkle with salt and pepper and cook, stirring occasionally, until it’s nicely browned, about 5 to 10 minutes.

Step 2

Meanwhile, mash black beans with a fork in a small bowl. Add ketchup, vinegar, cornstarch, sesame oil, chili flakes and Sichuan peppercorn. Sprinkle with salt and pepper. Stir and mash until a thick paste forms. If you happen to use Penzy's Sichuan peppercorn seasoning, it contains salt, so adjust accordingly.

Step 3

Add the beans to the chicken, stirring for 1 to 2 minutes.

Step 4

Add ½ cup water and green beans and stir. Bring to a boil, reduce the heat to a simmer and cover.

Step 5

Cook, stirring once or twice, until the sauce thickens and the beans are tender. Taste and adjust seasonings.

Step 6

Serve on lettuce cups, on rice or noodles.

Step 7

Top with chopped cilantro and chopped pistachio.

Tips & Variations


No special items needed.

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