Schezuan Chicken
Spice up your weeknight dinner routine with this bold and flavorful Schezwan Chicken recipe! Featuring tender, bite-sized pieces of chicken stir-fried to golden perfection and coated in a fiery Schezwan sauce, this dish is a true celebration of bold, spicy, and umami-packed flavors. Aromatic garlic, ginger, and Sichuan peppercorns combine with vibrant bell peppers and dried red chilies to create a tantalizing medley of textures and taste. Perfectly balanced with a touch of rice vinegar and sugar, this Chinese-inspired dish pairs beautifully with steamed rice or noodles, making it an irresistible option for spice lovers. Ready in just 35 minutes, this homemade takeout favorite is the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs or breast, cut into bite-sized pieces
- 3 tablespoons Cornstarch
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper, freshly ground
- 3 tablespoons Vegetable oil
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, minced
- 6 Dried red chilies, broken into pieces
- 1 teaspoon Sichuan peppercorns
- 1 Red bell pepper, diced
- 1 Green bell pepper, diced
- 2 tablespoons Soy sauce
- 3 tablespoons Schezwan sauce
- 1 tablespoon Rice vinegar
- 0.5 teaspoons Sugar
- 2 Green onions, chopped (for garnish)
Instructions
In a mixing bowl, combine the chicken pieces with cornstarch, salt, and black pepper. Toss well to coat the chicken evenly.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the coated chicken pieces and stir-fry until golden brown and cooked through, about 6-8 minutes. Remove and set aside.
In the same skillet, add the remaining 1 tablespoon of oil. Add the minced garlic, ginger, dried red chilies, and Sichuan peppercorns. Stir-fry for 30 seconds to release their aroma.
Add the diced red and green bell peppers to the skillet. Stir-fry for 2-3 minutes until slightly tender but still crisp.
Lower the heat to medium and add the cooked chicken back to the skillet. Pour in the soy sauce, Schezwan sauce, rice vinegar, and sugar. Stir everything together to coat the ingredients evenly with the sauce.
Cook for another 2-3 minutes, allowing the flavors to meld. Adjust seasoning if necessary.
Turn off the heat and garnish with chopped green onions.
Serve hot with steamed rice or noodles.
Nutrition Facts
Calories |
1716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.4 g | 85% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 4617 mg | 201% | |
| Total Carbohydrate | 111.3 g | 40% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 46.2 g | ||
| Protein | 172.1 g | 344% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 257 mg | 20% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3145 mg | 67% | |
*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.
