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This vegetarian take on the classic Sichuan dish highlights fresh bird’s eye chile, which adds spice to the umami-rich sauce (featuring black vinegar, soy sauce, sesame oil, and more) which you'll sauté with tofu to deliver bold savory flavor. It’s perfectly tempered by a traditional pairing of fluffy white rice and crunchy peanuts, plus a vibrant duo of broccoli and carrots.
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Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots, then thinly slice on an angle. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper; thinly slice crosswise (for a milder dish, remove and discard the ribs and seeds). Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the black vinegar, hoisin sauce, sesame oil, sugar, half the soy sauce, 2 tablespoons of water, and as much of the sliced pepper as you'd like, depending on how spicy you'd like the dish to be.
Pat the chicken dry with paper towels; season with salt and pepper. In a medium bowl, combine the sherry vinegar, cornstarch, and remaining soy sauce; stir until the cornstarch has dissolved. Add the seasoned chicken; stir to coat. Set aside to marinate, stirring occasionally, at least 10 minutes.
Meanwhile, in a small pot, combine the rice, a big pinch of salt, and 3/4 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the marinated chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 2 to 3 minutes, or until browned. Add the sauce (carefully, as the liquid may splatter). Cook, stirring constantly, 1 to 2 minutes, or until the chicken is coated and cooked through and the sauce is slightly thickened. Turn off the heat. Serve the cooked rice topped with the cooked vegetables and cooked chicken (including any sauce from the pan). Garnish with the sliced green tops of the scallions and peanuts. Enjoy!
Tips from Home Chefs