Chicken with Szechwan Sauce
Spice up your dinner routine with this bold and flavorful Chicken with Szechwan Sauce! This quick and easy stir-fry combines tender, bite-sized chicken breast pieces with a tantalizingly spicy and savory sauce made from hoisin, soy sauce, rice vinegar, and a hint of sweetness. Infused with aromatic garlic, fresh ginger, fiery chili flakes, and the optional kick of Szechwan peppercorns, this dish delivers a mouthwatering balance of heat and tang. Perfect for busy weeknights, it’s ready in just 30 minutes and pairs beautifully with steamed rice or noodles, making it a satisfying, restaurant-quality meal at home. Whether you're a spice lover or an adventurous foodie, this recipe is sure to become a go-to favorite!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 500 grams Boneless chicken breast
- 2 tablespoons Cornstarch
- 3 tablespoons Soy sauce
- 3 tablespoons Vegetable oil
- 4 cloves Garlic
- 1 tablespoon Fresh ginger
- 1 teaspoon Dry red chili flakes
- 1 teaspoon Szechwan peppercorns (optional)
- 2 tablespoons Hoisin sauce
- 1 tablespoon Rice vinegar
- 1 teaspoon Sugar
- 1 cup Chicken stock
- 2 stalks Scallions
Instructions
Cut the boneless chicken breast into bite-sized cubes and toss it with 1 tablespoon of soy sauce and the cornstarch in a bowl. Let it marinate for 10 minutes.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly golden, about 5 to 6 minutes. Remove the chicken from the pan and set aside.
Chop the garlic finely and grate or mince the ginger. Thinly slice the scallions, separating the white and green parts.
In the same pan, heat the remaining 1 tablespoon of vegetable oil over medium heat. Add the garlic, ginger, red chili flakes, and Szechwan peppercorns (if using). Stir-fry for 1 minute until aromatic.
In a small bowl, mix together the hoisin sauce, the remaining 2 tablespoons of soy sauce, rice vinegar, sugar, and chicken stock.
Pour the sauce mixture into the pan and bring it to a simmer. Allow it to thicken slightly for 2 to 3 minutes.
Return the cooked chicken to the pan and toss to coat it evenly with the sauce. Stir-fry for another 2 minutes until everything is heated through.
Garnish with the green parts of the scallions. Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
342 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.7 g | 20% | |
| Saturated Fat | 2.7 g | 13% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 1005 mg | 44% | |
| Total Carbohydrate | 11.7 g | 4% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 3.7 g | ||
| Protein | 40.1 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 462 mg | 10% | |
*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.
