Chicken with Szechuan Rice for 2
Spice up dinner for two with this bold and flavorful Chicken with Szechuan Rice! Perfectly marinated chicken strips are stir-fried to golden perfection and paired with fragrant jasmine rice infused with the tongue-tingling heat of Szechuan peppercorns and dried red chilies. This easy and aromatic dish comes together in just 40 minutes, combining savory soy sauce, zesty garlic, and ginger with a hint of sweetness and tang. Crispy rice and tender chicken are brought to life with a drizzle of sesame oil and a sprinkle of scallion greens to finish. Ideal for date night or a cozy dinner, this dish packs restaurant-quality flavor into a fast and simple recipe.
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 4 tablespoons Soy sauce
- 2 teaspoons Cornstarch
- 2 teaspoons Sesame oil
- 2 cups Cooked jasmine rice
- 1 teaspoon Szechuan peppercorns
- 4 pieces Dried red chilies
- 4 pieces Garlic cloves
- 1 inch Fresh ginger
- 2 stalks Scallions
- 3 tablespoons Vegetable oil
- 2 tablespoons Dark soy sauce
- 1 teaspoon Rice vinegar
- 1 teaspoon Sugar
- 0.25 teaspoon Salt
- 2 tablespoons Water
Instructions
Slice the chicken breasts into thin strips and place them in a bowl.
Add 2 tablespoons of soy sauce, 2 teaspoons of cornstarch, and 1 teaspoon of sesame oil to the chicken. Mix well and marinate for at least 15 minutes.
Finely mince the garlic and ginger. Slice the scallions into thin rounds, separating the white and green parts.
Heat a large wok or skillet over medium heat and toast 1 teaspoon of Szechuan peppercorns until fragrant. Remove and crush them in a mortar and pestle or with the back of a spoon.
In the same wok, heat 2 tablespoons of vegetable oil over medium-high heat. Stir-fry the marinated chicken for 4-5 minutes until cooked through and slightly browned. Remove and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Toss in the dried red chilies, minced garlic, minced ginger, and the whites of the scallions. Stir-fry for about 30 seconds until aromatic.
Add the cooked jasmine rice to the wok and toss with the aromatics. Spread it out evenly in the wok and allow it to crisp up slightly for 1-2 minutes.
In a small bowl, mix 2 tablespoons of dark soy sauce, 1 teaspoon of rice vinegar, 1 teaspoon of sugar, 0.25 teaspoon of salt, and 2 tablespoons of water. Pour this mixture over the rice and toss everything together.
Return the cooked chicken to the wok and stir well to combine with the rice and sauce.
Sprinkle the crushed Szechuan peppercorns over the dish and mix lightly. Garnish with the green parts of the scallions.
Serve hot and enjoy your Chicken with Szechuan Rice!
Nutrition Facts
Calories |
1600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 38.1 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 5857 mg | 255% | |
| Total Carbohydrate | 141.1 g | 51% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 6.0 g | ||
| Protein | 88.7 g | 177% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 158 mg | 12% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1475 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
